Prep 25 mins
Cook 30 mins
I couldn't find what I wanted anywhere on line so I made it up myself! It is a compilation of several recipes.
- 10 portabella mushrooms, stemmed
- 2 tablespoons olive oil, divided
- 1 lb sourdough bread, 10 cups cubed
- 1 pint raw oyster, coarsely chopped
- 4 tablespoons butter
- 1 cup celery, finely chopped
- 2 cups onions, chopped
- 1⁄4 cup fresh parsley, plus
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh thyme, minced
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper, ground
- 1⁄4 teaspoon nutmeg, freshly grated
- 1⁄8 teaspoon clove, ground
- 1 cup vegetable stock (or 1 cup no-chicken stock)
- 2 large eggs, beaten
- 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.