Here's another homebrewed recipe I delivered recently. It's quite filling, and should be complemented with lighter sides and drinks. Though this mix is great the way it is, you could also substitute sausage for the scallops, and I'm thinking about replacing the artichoke with leeks next time.
Scallop-"Stuffed" Portabella Caps
Everything in this recipe (other than the mushroom caps) should be chopped finely, so that it will hang together once the bread crumbs and cheese are added.
- 10 portabella caps
- 1 yellow onion
- 6 T salted butter
- 4-5 bay leaves
- 1 yellow bell pepper
- 1 red bell pepper
- 2 c bay scallops
- 1 large can (22 oz) crushed tomato
- 1 large zucchini
- 1 jar marinated artichoke
- 1 t cayenne pepper
- 1/2 t black pepper
- 2 cloves of garlic (about 2 tsp)
- 3/4 c bread crumbs
- 1-1/2 c shredded cheddar cheese
Rinse and pat dry the portabella caps. Set them aside on a broiler pan. Preheat the oven to 350°.
Saute the onion in butter with ground-up bay leaf until the onion starts to become transparent. Add both bell peppers and saute for a few more minutes. Add the scallops, crushed tomato, zucchini, artichoke, cayenne, black pepper and garlic. Cook on low heat for fifteen minutes, or until about two-thirds of the moisture is gone. The zucchini pieces will release some water as they cook, so this will be a gradual process.
Add the bread crumbs and cheese, and mix well.
Scoop the mixture onto the mushroom caps. The caps will release quite a bit of water and will lose rigidity, so if the mixture is too close to the edge some may fall off.
Bake the caps on the next-to-top rack for 15 to 20 minutes.
