OYSTER STUFFED MUSHROOM CAPS

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Oyster Stuffed Mushroom Caps

Recipe for Oyster Stuffed Mushroom Caps

I think there are as many ways to stuff mushrooms as your imagination will let you create. These Oyster Stuffed Mushroom Caps are for all the oyster lovers in the world. These can be served as a before dinner appetizer with drinks or as an opener at the table.

INGREDIENTS for Oyster Stuffed Mushroom Caps:

  • 24 large mushrooms (about 2 inches in diameter)
  • 2 Tbsp. Butter
  • 1 cup water
  • 1 tsp. lemon juice
  • ¼ cup butter
  • 1/3 cup finely chopped green onions
  • 1 pt. shucked oysters, drained
  • ¼ cup fine dry bread crumbs
  • ¼ tsp. salt
  • 8 drops Tabasco

METHOD for Oyster Stuffed Mushroom Caps:

Remove stems from mushrooms. Chop stems finely and set aside.
Heat 2 Tbsp. butter in large heavy skillet. Add mushroom caps, water and lemon juice. Cook mushrooms gently 3 minutes, turning once. Drain mushroom caps and trim inside edge so caps will hold lots of filling.
Melt ¼ cup butter in same skillet. Add chopped mushroom stems and green onions. Cook gently 3 minutes, stirring. Add oysters and continue cooking until the edges of the oysters curl. Remove from heat. Lift out oysters and chop finely. Put them back into the pan and stir in the bread crumbs, salt and Tabasco.
Put the oyster mixture into the mushroom caps, piling it as high as possible. Put in a shallow baking dish as they are prepared. Chill until serving time.
Heat oven to 400 degrees. Heat 15 to 20 minutes or until hot. (Makes 24.)

Note: If you wish to prepare these and heat right away they will only need about 13 minutes in the oven.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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