Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

The scallops can be cut in half horizontally or crosswise to fit into the mushroom caps.

Recipe by Cooking Light December 1998

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Yield:
8 servings (serving size: 3 stuffed mushrooms)
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

99 calories; calories from fat 27%; fat 3g; saturated fat 0.6g; mono fat 1.2g; poly fat 0.6g; protein 12.3g; carbohydrates 7.5g; fiber 1.8g; cholesterol 18mg; iron 2.1mg; sodium 138mg; calcium 48mg.
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