OYSTER STUFFING PORTABELLA MUSHROOMS
I couldn't find what I wanted anywhere on line so I made it up myself! It is a compilation of several recipes.
Provided by Dixie in Orlando
Categories Vegetable
Time 55m
Yield 10 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 279.3, Fat 11, SaturatedFat 4.2, Cholesterol 77.2, Sodium 561, Carbohydrate 34.1, Fiber 3.5, Sugar 3.3, Protein 12.2
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