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."
photo by a user photo by a user
Ready In:
14 mushrooms




  • 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.

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  1. I didn't use the mushrooms but made the spinach and cream cheese parts as written and just piled it on the oyster on the half shelf and grilled. Wonderful! I am going to leave out the crumbled bacon in the future. The bacon over powered the oyster flavor for my taste. 4 out of 4 people thought these were delish
  2. love it!
  3. Yummy and very rich!! I used fresh oysters. I had previously cooked and crumbled the bacon so used butter and flour to make a roux, added previously cooked and well-drained frozen spinach and cream and cooked until thick, I did add another 1/4 cup of cream it was a veeeery thick mixture! (I think if I had used fresh spinach it would have been more moist and the extra cream would not be required) I did not have parmesan, used asiago and provolone and it tasted great. No sherry, used cognac! I sauteed the mushroom caps in a little butter for a few minutes, then stuffed them. Sorry for all the changes Mike, but it just proves what a good recipe this is, you really can't go wrong!! A lovely appetizer for our New Year's eve dinner, easy to make and serve.


WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
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