Scallop-Topped Portabello Mushrooms

Scallop-Topped Portabello Mushrooms

Made  times
Angie Gorkoff 128

"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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35 m servings 823 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 823 kcal
  • 41%
  • Fat:
  • 57.5 g
  • 88%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 60.5 g
  • 121%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 1084 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Melt 1/4 of the 3 tablespoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes. Repeat with remaining butter and mushrooms, and place the cooked mushrooms upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.
  2. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
  3. Melt the remaining 1 tablespoon of butter in a skillet over medium-high heat. Add the scallops, and cook until just firm, and lightly browned on both sides. Divide scallops among mushroom caps. Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.
  4. Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes. Sprinkle with green onions to serve.


  1. 24 Ratings

Most helpful positive review

AWESOME!!! I served this with garlic mashed potatoes and grilled asparagus with roasted red pepper! mmmmm!!

Most helpful critical review

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.

Most helpful
Most positive
Least positive

AWESOME!!! I served this with garlic mashed potatoes and grilled asparagus with roasted red pepper! mmmmm!!

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 spe...

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 made this last night and it was yummy!!! i did substitute shrimp in the place of scallops for one mushroom, husband doesnt like turned out just as good. the japanese mayo i couldn...

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...

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 f...

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!!

This was delicious! I substituted chives instead of green onions and served alongside grilled veggies and garlic mashed potatoes. Succulent textures abound.

This was eye rolling, groaning good!! It is definately a must try! I think this rates 8 stars. The sauce tastes just like the sauce they serve over the mussels at my favorite Chinese restaurant....

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