Recipe by Angie Gorkoff
"This is a nice dish to serve guests for dinner or even at a special lunch. It's extremely presentable and will wow everybody at the table. Be sure to use the Japanese mayonnaise recommended in this recipe, not American-style mayonnaise because the flavors are entirely different. Japanese mayonnaise is more flat/sour tasting while American-style mayonnaise is extremely sweet. American-style mayonnaise will ruin the recipe completely."
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large portobello mushrooms, stems removed
Japanese mayonnaise, such as Kewpie brand
chili-garlic sauce, or to taste
green onions, chopped
AWESOME!!! I served this with garlic mashed potatoes and grilled asparagus with roasted red pepper! mmmmm!!
This is a sloppy and poorly put together dish. Ingredients have potential but the flavor is overwhelmed by the mayo plus it's missing something..... Im not going to eat this again.
This was really good! Definently a company meal. I served it over buttered lingunie and it made a beautful presentation. There were 4 scallops per person and it was very filling. I made a special trip to our asian grocery store for some of the ingredients. You could go a bit lighter on the mayonaisse on the scallops, but it was good to mix with the noodles. Also if you don't like spice don't be afraid to still use the right amount of chili garlic sauce. I am the biggest wuss abou spicy food and it wasn't spicy at all. The flavor was really nice. One note: I did have to cook the mushrooms for longer than the recipe said, but maybe mine were bigger. Thanks for a delicious and unique dinner!
Oh my goodness. Pure bliss. Without a doubt the best recipe I have made from this site. It's simple, it's five-star restaurant quality, and it's definitely company-worthy. I call that a home run! I used leftover scallops from a dinner out the night before (talk about cost-effective), and the ONLY change I made to the recipe was to quarter the scallops for presentation and I served over linguine that I tossed with about 1/4 cup freshly grated Parmesan (to add weight to the pasta). Other than that, no alterations necessary, and well worth the trip to the Asian market to find my new best friend -- Japanese mayonnaise!
i made this last night and it was yummy!!! i did substitute shrimp in the place of scallops for one mushroom, husband doesnt like scallops.it turned out just as good. the japanese mayo i couldnt find so i went online for recipe, found a chef that makes it using hellman's mayo and a asian chili sauce called Sriracha, found it in my local brookshires. it is in a bottle with green lid and rooster on front. once again yummy...thanks for recipe
This is a fantastic recipe followed to a tee and could also be modified for individual tastes. Too much chili-garlic will take away from the taste of both the scallops and the mushroom. Thanks for sharing !!
Followed the recipe as is. Amazing! And presentation was excellent too! Reminded me of Hotate-Hokkaiyaki from Japanese restaurants. Think next time I will add fish roe to give it the crunchiness of Hotate-Hokkaiyaki. =)
THese were amazing. I am not great with overly rich foods and the sauce was def rich but the flavo was very good, will make again for my hubby for special occasions!!
* Percent Daily Values are based on a 2,000 calorie diet.
Scallop-Topped Portabello Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 518
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