Stuffed Mushrooms and Scallops Wrapped in Bacon
Swap classic breadcrumbs with gluten-free.
TIP:Use dairy-free/vegan cheese as a substitute.
- Contains Dairy
- Contains Wheat
Ingredients
TOP OVEN (STUFFED MUSHROOMS)
- 1 package (5.2 ounces) spreadable garlic and herb cheese
- 1/2 cup grated Parmesan
- 1/4 cup seasoned panko bread crumbs
- 2 tablespoons fresh parsley, chopped
- 12 medium/large button mushrooms, washed, stems removed
BOTTOM OVEN (SCALLOPS)
- 1 pound (10/20 count) frozen scallops
- 8 slices bacon, cut in half
- Kosher salt, as desired
- Ground black pepper, as desired
- Medium Bowl
Instructions
Step 1
In a medium bowl, combine herbed cheese, Parmesan, breadcrumbs, and parsley. Mix until evenly combined.
Step 2
Divide cheese filling evenly among the mushroom caps, filling each mushroom with approximately 1 tablespoon filling. Transfer mushrooms to sheet pan.
Step 3
Press TOP and turn dial until BAKE is illuminated. Press TEMP/SHADE and set to 350°F, then press TIME/SLICES and set to 20 minutes. Press START/STOP to begin preheating.
Step 4
When top oven is preheated, place sheet pan with stuffed mushrooms on the rack. Close door to begin cooking.
Step 5
While the stuffed mushrooms are cooking, wrap 1/2 slice of bacon around each scallop, then place bacon-wrapped scallops seam-side down in Air Fry Basket. Season with salt and pepper as desired.
Step 6
Press BOTTOM and turn dial until AIR FRY is illuminated. Press TEMP and set to 350°F, then press TIME and set to 15 minutes. Press START/STOP to preheat oven.
Step 7
When bottom oven is preheated, insert Air Fry Basket in LEVEL 2 position. Place wire rack in LEVEL 1 position of the bottom oven, then place sheet pan on top (this will catch any bacon fat drippings). Close door to begin cooking.
Step 8
When bottom oven cooking is complete, press TEMP and set to 425°F, then press TIME and set to 10 minutes. Press START/STOP to begin cooking and crisp the bacon.
Step 9
When cooking is complete, serve mushrooms and scallops immediately.