Mushroom Oysters Rockefeller

Submitted by Outta Here

"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."

 

• Ready In: 42mins
• Ingredients: 15
• Yields: 14 mushrooms
• Serves: 4-6

ingredients

• 14 large mushrooms
• 14 small oysters (extra small)
• 4 slices bacon
• 3 tablespoons flour
• 1 bunch fresh spinach, rinsed, drained and coarsely chopped
• 1⁄4 cup half-and-half
• 1⁄4 teaspoon Tabasco sauce
• 1⁄2 cup parmesan cheese, grated
• 4 ounces cream cheese, softened
• 3 garlic cloves, minced
• 1 green onion, thinly sliced
• 2 teaspoons dry sherry
• salt and pepper
• 1 tablespoon red bell pepper, finely minced
• 1 lemon, halved

directions

1. To make the filling:

2. 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.
3. Stir flour into drippings over medium heat, until asorbed. Add the spinach and half and half. Cook, stirring well, until very thick.
4. Stir in the crumbled bacon, Tabasco and salt to taste. Take from the heat, fold in the Parmesan cheese and let cool thoroughly.

5. To make the topping:

6. Combine cream cheese, garlic, green onion and sherry until creamy.
7. (Filling and topping can be prepared up to 2 days in advance; store in a tightly covered container in the refrigerator.
8. Preheat oven ot 325°F
9. Lightly coat a baking sheet with nonstick cooking spray.
10. Pull the stems off the mushrooms, leaving a cavity in the cap. Discard the stems or save for another use.
11. 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.
12. Top each oyster with about 1 teaspoon of cream cheese topping, spreading out a bit to partially cover the oyster.
13. Place the mushrooms on baking sheet. Sprinkle each mushroom with a little minced red bell pepper.
14. Bake until the mushrooms are tender, the spinach filling is hot and the oysters are just cooked, 8-12 minutes.
15. Remove from oven and squeeze the lemon juice over.

Reviews

[misscain]

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

 

[Tucoolkim]

love it!

 

[Elly in Canada]

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.