Sea Scallop and Spinach Stuffed Mushrooms (4 servings [6 caps] @ 120 cal/ea)

I hope you don’t whistle when you make the “s” sound… not that anyone would care after you serve them this MASTERPIECE of a stuffed-mushroom recipe! For the first time cooking paleo, I verbalized the phrase “Domestic Goddess” while tasting the epicure-in-action.


Sea Scallop and Spinach Stuffed Mushrooms:
4 servings [6 mushroom caps] @ 120 cal/ea. – 35 minutes

Frozen Scallops (or enough shelfish meat to stuff into mushrooms)
24 mushroom caps
2 handfuls baby Spinach
2 cloves garlic
1/2 pepper (green, red, yellow) or 1 publano, chipotle – your choice but watch the heat!
2 tbsp parsley
1 tsp salt

Preheat oven to 400F.

Put spinach, garlic, pepper, parsley and salt/pepper in the food processor/blender and pulse until slightly chunky but closer to a paste. Add 2 tbsp water and pulse.

Wash your mushroom caps, and fill each one with a small spoonful of the veggie mix.

Put one scallop in each cap and push into veggie paste as much as possible.

Cover that bad boy up with another little dollop of the veggie paste.

Place a sheet of parchment paper on a cookie sheet, and put mushroom caps cavity-side-up evenly on the sheet.

Bake for 25 minutes – until the mushroom is cooked though and the top looks relatively crispy compared to how it was.

Let cool, and then package up for freezing!


This recipe would work well with lumps of crabmeat if you don’t have or like scallops. Also, if you want to get crazy and you’re enjoying non-diet-paleo-diet I highly recommend wrapping the mushrooms in bacon before baking. Mmmmm.



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