Mushroom Oysters Rockefeller

“From an old BBS food forum. I used the smallest jarred oysters I could find in the fresh seafood section, but the recipe called for fresh, shucked oysters. With the bagged spinach e-coli scare, use a fresh bunch purchased from a local grower if possible, not bagged.”
READY IN:
42mins
SERVES:
4-6
YIELD:
14 mushrooms
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the filling:
  2. In a large skillet over medium-high heat, cook the bacon until crisp. Remove to paper towel to drain. Save bacon drippings in skillet. Finely crumble bacon.
  3. Stir flour into drippings over medium heat, until asorbed. Add the spinach and half and half. Cook, stirring well, until very thick.
  4. Stir in the crumbled bacon, Tabasco and salt to taste. Take from the heat, fold in the Parmesan cheese and let cool thoroughly.
  5. To make the topping:
  6. Combine cream cheese, garlic, green onion and sherry until creamy.
  7. (Filling and topping can be prepared up to 2 days in advance; store in a tightly covered container in the refrigerator.
  8. Preheat oven ot 325°F
  9. Lightly coat a baking sheet with nonstick cooking spray.
  10. Pull the stems off the mushrooms, leaving a cavity in the cap. Discard the stems or save for another use.
  11. Season the mushroom caps with salt and pepper. Divide the spinach filling evenly among the mushroom. Lightly press one oyster into each spinach-filled mushroom.
  12. Top each oyster with about 1 teaspoon of cream cheese topping, spreading out a bit to partially cover the oyster.
  13. Place the mushrooms on baking sheet. Sprinkle each mushroom with a little minced red bell pepper.
  14. Bake until the mushrooms are tender, the spinach filling is hot and the oysters are just cooked, 8-12 minutes.
  15. Remove from oven and squeeze the lemon juice over.

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