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Mushroom 'Scallops' with Beet Puree_MidPage

Mushroom 'Scallops' with Beet Puree

King oyster mushrooms work so well as a scallop substitute! This mushroom 'scallops' with beet puree is going to be your new favorite vegetarian recipe.
4.75 from 4 votes
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Calories: 302kcal


  • Skillet
  • Sheet pan
  • Blender or food processor


Beet Puree

  • 2 red beets peeled and diced
  • 1 Yukon gold potato peeled and diced
  • 1 yellow onion peeled and quartered
  • 1/4 cup extra virgin olive oil plus more, for roasting
  • 1/4 cup heavy cream or Greek yogurt or omit
  • 3-4 tablespoons water plus more as needed
  • Salt and pepper to taste

Mushroom 'Scallops'

  • 6 King oyster mushrooms
  • 1/4 cup fresh parsley roughly chopped
  • 2 tablespoons butter
  • 2 teaspoons extra virgin olive oil
  • Salt and pepper to taste


Preheat oven to 425ºF.

  • Line a baking sheet with foil.

Prepare the Mushrooms:

  • Cut the roots off the mushrooms. Cut the caps off the mushrooms and slice and set aside. Cut the bodies of the mushrooms into thick rounds and set aside.

Roast the Beets:

  • Arrange the beets, potato, and onion on one side. Drizzle with extra virgin olive oil and season with salt and pepper. Roast for 20 minutes until almost completely cooked through. Add the mushroom caps only to the other side of the sheet pan and roast an additional 10 minutes, flipping the mushrooms once halfway through.
  • Remove the sheet pan from the oven. Transfer the mushroom caps to a bowl. Transfer the beets, potato, and onion to a food processor.

Prepare the Beet Puree:

  • Add 1/4 cup extra virgin olive oil, water, and heavy cream to the food processor. Pulse until smooth. Add more water until the puree reaches your desired consistency. Taste and season with salt and pepper. Transfer to a bowl and keep warm.

Prepare the Mushroom Caps:

  • Drizzle the mushroom caps with a little extra virgin olive oil and toss with the parsley. Set aside.

Sear the Mushroom 'Scallops':

  • Heat butter in the skillet over medium-high until hot. Add the scallops and cook for 3-5 minutes per side until very well seared and tender. Turn off the heat and season them with salt and pepper immediately.

To Serve:

  • Spoon the beet puree onto plates and use the back of your spoon to smooth it. Arrange the sliced mushroom caps and parsley on top and arrange the mushroom scallops around the caps. Drizzle with extra virgin olive oil, if desired. Enjoy!


Calories: 302kcal | Carbohydrates: 15g | Protein: 2g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 95mg | Potassium: 384mg | Fiber: 3g | Sugar: 4g | Vitamin A: 723IU | Vitamin C: 17mg | Calcium: 33mg | Iron: 1mg