Mushroom Oysters Rockefeller

Recipe by Outta Here
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 42mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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