Mushrooms Mary Louise

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 28
    medium mushroom caps, white button style (divided)
  • 8
    tablespoons butter, melted and divided
  • 2
    ounces scallops, diced
  • 3
    medium raw shrimp (peeled,deveined, &, diced)
  • 2
    celery ribs, slicedd
  • 14
    cup onion, finely chopped
  • 13
  • 23
    cup breadcrumbs
  • 1
    cup prepared hollandaise sauce (see note in recipe description)
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Grease 4 (6-inch) casserole dishes.
  • Slice 4 of the mushroom caps.
  • Melt 1 tablespoon of the butter in a large skillet.
  • Add sliced mushrooms; cook and stir until tender, set aside.
  • Place scallops, shrimp, celery, & onion in the same skillet with the remaining 7 tablespoons of butter and cook over medium heat for 2 minutes.
  • Add wine and remove from heat.
  • Fold in breadcrumbs; set aside.
  • Place 6 mushroom caps in each prepared casserole dish.
  • Cover mushrooms withstuffing mixture.
  • Bake for 10 minutes.
  • Remove from oven and topeach casserole with reserved sliced mushrooms.
  • Top each casserole with 1/4 cup hollandaise sauce and return to oven just to heat through.
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