Recipe Detail

Scallop-Topped Portobello Mushrooms

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  • Brief Description

    Large mushrooms topped with scallops and sauce.

  • Main Ingredient


  • Category:  Main Dish

  • Cuisine:  Seafood

  • Prep Time:  15 min(s)

  • Cook Time:  20 min(s)

  • Recipe Type:  Public

  • Source:

    Dave Burn

  • Tags:

  • Notes:

    Suggest using about 3 large scallops or 4 medium scallops per mushroom and equivalent of 1 teaspoon Japanese mayo per scallop.

  • Posted By:  PlantingSeeds

  • Posted On:  Sep 19, 2021

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Number of Servings:


  1. 3 tablespoons - butter divided
  2. 4 - large portobello mushrooms stems and gills removed
  3. 1 dashes - garlic powder
  4. 1 tablespoons - butter
  5. 2 pounds - scallops (adjust volume per note)
  6. 1 cups - Japanese mayonnaise such as Kewpie or Wafu brand
  7. 1/2 teaspoons - chili-garlic sauce (Sriracha works, but be careful not to over do it) or to taste
  8. 2 tablespoons - green onions chopped
  9. - lightly seasoned linguine pasta or spring mixed greens optional, for serving over


Melt 1/4 of the 3 tablespoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes. Repeat with remaining butter and mushrooms and place the cooked mushrooms upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.

Melt the remaining 1 tablespoon of butter in a skillet over medium-high heat. Lightly season Scallops with salt and pepper or a seasoning rub such as Roasted Garlic and Peppers or Montreal Chicken Spice. Add the scallops to the skillet, and cook/sear until just firm, and lightly browned on both sides.

Divide scallops among mushroom caps. Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.

Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes (watch carefully to avoid burning). Sprinkle with green onions to serve.

Can be served as is or over a lightly seasoned linguine pasta or spring mixed greens.


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