Vegan Mushroom Scallops with Spanish-Style Olive-Herb Sauce

  • Prep-time: / Ready In:
  • Makes about 20 mushroom scallops + 6 cups couscous mixture
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This woodsy-looking dish is almost too pretty to eat, but you won’t be able to resist its rich flavors. Meaty king oyster mushroom “scallops” drip with garlicky flavor and pair well with the subtle nuttiness of whole wheat pearled couscous (or other grain), while crisp-tender snap peas add a fresh crunch. The Spanish-Style Olive-Herb Sauce comes together in 15 minutes and is well worth your time, with fresh parsley and oregano delivering grassy herbal notes and green olives adding a briny, tangy flavor. For a fancy garnish, reserve some snap peas, remove them from their shells, and sprinkle them over the top.

For more inspiration, check out these tasty ideas:

By Laura Marzen, RD, LD,


  • 2 lb. large king oyster mushrooms
  • 3½ cups low-sodium vegetable broth
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups dry whole wheat pearled couscous
  • 2 cups sugar snap peas, trimmed
  • 1 recipe Spanish-Style Olive-Herb Sauce
  • ½ cup pitted green olives, such as Manzanilla, coarsely chopped
  • 1 tablespoon capers, drained (optional)


  • Cut tops off mushrooms. Cut mushroom tops horizontally into about 20 thick slices for “scallops.” Cut stems into 1- to 1½-inch-thick slices. In a large saucepan bring broth to boiling. Remove from heat. Add mushroom stems. Cover and let stand 20 minutes to soften, turning mushroom stems halfway through if they are not fully submerged.
  • Preheat broiler. Line a large baking sheet with foil. Using a slotted spoon, transfer mushroom stems to paper towels; reserve broth in saucepan. Pat stems dry with additional paper towels. Arrange mushroom stems and sliced mushroom tops on the prepared baking sheet. Sprinkle mushrooms with garlic, salt, and pepper. Broil 4 to 5 inches from heat 14 to 16 minutes or until golden brown, turning pieces halfway through broiling.
  • Meanwhile, add couscous to reserved broth. Bring to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until couscous is tender. Drain any remaining liquid.
  • Heat a large skillet over medium. Add peas. Cook 3 to 5 minutes or until crisp-tender, stirring frequently.
  • Divide couscous among four plates. Top with mushroom scallops, sliced mushroom stems, and peas. Spoon Spanish-Style Olive-Herb Sauce over all. Top with olives and capers (if using).

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About the Author

Headshot of recipe developer and nutritionist Laura Marzen by Theresa Schumacher Photography

About the Author

Laura Marzen, RD, LD

Laura Marzen, RD, LD, is known for developing approachable recipes using her attention to detail and relying on two decades of experience creating and testing recipes. She created and tested recipes while working in the Better Homes & Gardens test kitchen for over seven years. Since then, she has gone on to develop more than 1,000 recipes for national magazines. In addition to her work developing recipes, Marzen uses her passion for healthy eating to coach women on improving their digestion and health in a way that's practical and sustainable. She has consulted for authors Rocco DiSpirito and Joy Bauer and has appeared on both local and national news and television programs on behalf of Better Homes & Gardens and Living the Country Life. With her work coaching women to improve their health, Marzen has extensive knowledge on the topics of digestion, metabolism, inflammation and IBS. Marzen earned a B.S. degree in dietetics from Iowa State University. She followed that with a dietetic internship and classes in public health at the University of Iowa through the University of Iowa Hospitals and Clinics. Learn more on her website. Photo by Theresa Schumacher Photography
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