Best Oyster Stuffed Mushroom Caps Recipes

OYSTER STUFFING PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Gently scrap brown gills from inside of each mushroom cap. Lightly wipe with damp papertowel. Rub each cap with a little olive oil and set aside.
• Toast bread cubes until golden brown on baking sheet, and remove to a large bowl.
• Heat butter over medium high heat in a large skillet, add onions and celery and cook, stirring, about 5 minutes until tender.
• Remove from heat and stir in parsley and other spices. Stir in stock and eggs.
• Stir in bread cubes, and chopped oysters and toss well until stuffing is moist but not packed together.
• Remove approximately 4 cups stuffing and place in food processor. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Repeat if necessary so you have about 3 cups of chopped stuffing.
• Reserve remaining stuffing and place in small casserole dish. Refrigerate for later use.
• Divide the stuffing among the mushroom caps, and 1/2 cup for each mushroom. Place filled mushrooms on a baking sheet.
• Bake until golden brown on top and mushrooms are tender, about 15 to 18 minutes. Garnish with remaining 2 tablespoons minced parsley.

THE BEST SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

MUSHROOM OYSTERS ROCKEFELLER

Steps:

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

STUFFED OYSTERS AND MUSHROOMS

Steps:

• Preheat over to 400 degrees F.
• Remove mushroom stems and dice stems for use in filling.
• Heat olive oil in medium skillet and add diced celery. Saute for 1 minute and add diced mushroom stems and garlic powder and saute for another 2 minutes.
• Add butter and cook until melted, add worcestershire sauce, cocktail sauce, and lemon juice and stir until mixed well.
• Reduce heat and add parsley, bread crumbs and italian seasoning. Mix well.
• Add cheddar and parmesan cheese, mixing well and remove from heat.
• Stuff Oysters and Mushrooms with filling equally and place on greased baking sheet.
• Bake in preheated oven 10 to 15 minutes until golden brown. You can finish these for a couple minutes under the broiler if you choose.