Try a new slice on life. Mushroom rounds. Newfangled and fun! How to scallop a mushroom. It’s a new way to enjoy your mushroom and still eat real simple without skimping on taste. Learn how to scallop a mushroom.
Elegant, different, delicious. Scalloped Stuffed Mushrooms aim to impress. Pleasing to both the eye and the palette. If you need an appetizer that is going to impress your guests (or yourself for that matter) make this. I promise you won’t be disappointed. Not only that, but it really is fun to make. Put some music on from Music Mystro and get happy.
I decided to try slicing “mushroom rounds“ to make something different. It is pretty amazing, the texture is a bit different, it is actually meatier. Putting these wonderful morsels into a muffin tin helps keep the integrity of this new fangled scalloped wonder. I hope you enjoy learning how to make scalloped mushrooms.
Simply take your mushroom cap clean it well with a mushroom brush and a little water. Now cut off the stem so it is flat to the cap bottom. (Make sure you have a sharp knife).
Next, slice 1/4″ thick round. This will be your bottom round. Handle carefully so it doesn’t split apart. Set aside. Take the cap and now slice “a top” – again this will be at the 1/4″ thickness. If you have a big enough mushroom make another slice. Wa la! That’s it. I do have another “mushroom round recipe” coming up in a future post. Stay tuned!
Meanwhile enjoy this recipe for Scalloped Stuffed Mushroom which calls for some Vegan Parmesan. This addition of the Vegan Parmesan gives an added “cheese flavor” without having the dairy. It also acts as a coagulator to hold everything together.
You actually could make this ahead. Cook it for 15 minutes (just to get the mushrooms cooked a bit). Remove. Cool. Cover with foil. Then when you are ready, heat oven to 350 degrees. Heat for 20 minutes or until mushrooms are warmed through. Serve!
This is a very healthy appetizer that will truly be remembered. Enjoy!