Broiled Stuffed Trio Recipe

Basic cheese base

In a medium bowl, combine the softened cream cheese, grated Parmesan, and mayonnaise. Stir with a spatula until smooth and homogenous.

Divide base

Divide the cheese base into three equal portions (about 4 oz each). Place each portion into three small bowls for separate flavoring.

Trio flavorings

For the first portion (Herb-Parmesan): stir in 1 tablespoon chopped chives, 1/3 tsp garlic, 1/3 tsp lemon zest, 1/4 tsp salt and a pinch of black pepper. For the second portion (Bacon-Red Pepper): stir in crumbled bacon (use 1/3 of the 4 slices), 1 tablespoon roasted red pepper, and 1/4 tsp smoked paprika. For the third portion (Blue-Oregano): fold in crumbled blue cheese (about 1/3 oz) and 1/3 tsp dried oregano, plus a small pinch of salt and pepper. Taste each and adjust lightly to preference, keeping mixtures thick enough to mound into vegetables.

Preheat the broiler with the oven rack 6–8 inches from the heat source. Line a rimmed baking sheet with foil and brush lightly with 1 tsp olive oil to prevent sticking.

Clean mushrooms: wipe caps with a damp paper towel, remove stems, and set caps top-side down. Toss mini pepper halves and cherry tomato halves in remaining 1 tsp olive oil and a pinch of the listed salt and pepper. If using scallops, pat them dry and season both sides lightly with salt and pepper.

If baking shells (mushrooms and peppers) are shallow, turn mushroom caps upright so they can hold filling. Arrange mushroom caps, pepper halves (cut side up), and tomato halves on the prepared sheet leaving space for scallops, if used.

Spoon the three different stuffing mixtures into the prepared vegetables in a pattern you prefer: for example, fill 3 mushrooms with Herb-Parmesan, 3 peppers with Bacon-Red Pepper, and 3 tomato halves with Blue-Oregano. If using scallops, dollop a small portion (about 1 tablespoon) of one of the mixtures on top of each scallop and place them on the sheet.

Brush a light coat of melted butter over exposed vegetable edges and the tops of filled items. Sprinkle the extra grated Parmesan lightly over all filled items and scallops.

Broil for 4–7 minutes, watching closely: you want the filling to bubble and develop a light golden color while vegetables soften but do not collapse. Scallops will cook through and develop a slight crust — remove them when opaque and firm to the touch (about 4–5 minutes depending on size). Rotate the pan if broiler heat is uneven.

Remove the pan from the oven. Allow stuffed items to rest for 1–2 minutes (they will firm slightly). Sprinkle chopped parsley over everything and squeeze lemon wedges lightly over scallops or vegetables to brighten flavors.

Transfer to a serving platter. Offer extra salt, pepper, and lemon on the side. Serve warm as an appetizer or shareable small plate.