12 large white mushrooms (stems removed)
12 bay scallops
1 cup finely grated bread crumbs
1 cup grated Parmigiano-Reggiano cheese
4 tablespoons extra virgin olive oil
2 large garlic cloves
1/2 teaspoon oregano

Clean the mushrooms with a brush or cloth and place upside down on a baking tray.  Place a single bay scallop in the recess of each mushroom.  Place the bread crumbs, cheese, garlic, and oregano into a food processor and grind very fine.  Add in the olive oil and salt and pepper to taste.  Divide this mixture into twelve equal portions and fill each mushroom covering the scallop.  Bake in a 350 degree oven for 20 minutes.  Remove from the oven and allow to drain on a paper towel.  Serve warm.  The oils will cook through the mushrooms making them very moist.  These make a great appetizer for a dinner party. 

Yield: 12 mushrooms