Scallops in Shiitakes

Cooking Light
The scallops can be cut in half horizontally or crosswise to fit into the mushroom caps.
8 servings (serving size: 3 stuffed mushrooms)


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24 medium shiitake mushroom caps (about 1 1/2-inch diameter)
1/4 teaspoon freshly ground black pepper
12 medium sea scallops, cut in half (about 1 pound)
2 tablespoons commercial pesto


Preheat oven to 450°.

Arrange the shiitake mushroom caps in a shallow baking dish. Sprinkle the pepper into the mushroom caps. Place 1 scallop half into each mushroom cap. Spoon 1/4 teaspoon pesto onto each scallop half. Bake the mushrooms at 450° for 10 minutes or until the scallops are done.

Created date

December 1998

Nutritional Information

Calories 99
Caloriesfromfat 27 %
Fat 3 g
Satfat 0.6 g
Monofat 1.2 g
Polyfat 0.6 g
Protein 12.3 g
Carbohydrate 7.5 g
Fiber 1.8 g
Cholesterol 18 mg
Iron 2.1 mg
Sodium 138 mg
Calcium 48 mg