Ingredients

1/3 c. minced scallops

1 large clove garlic, minced

1 T minced, drained pickled

jalapeno pepper

1 T olive oil

1/2 lb Italian sausage meat

2-3 T minced fresh cilantro

1 cup grated Monterey Jack

1 large egg, beaten lightly

1/3 cup dry bread crumbs

36 small button mushrooms

Preparation

  1. Preheat oven to 400.
  2. Cook the scallions, garlic, Jalapeno pepper and bell pepper in the oil over moderately low heat, in a skillet, over low heat, stirring until veggies are softened. Add sausage and cook over moderately high-heat, stirring and breaking up lumps until sausage is no longer pink.
  3. Remove from heat and stir in coriander, 1/2 cup cheese, egg, bread crumbs.
  4. Season to taste with salt and freshly ground black pepper.
  5. Divide the mixture among mushroom caps mounding slightly and arrange in one layer in a lightly greased shallow baking dish.
  6. Sprinkle with remaining cheese and bake in the middle of the oven for 15 minutes.