I love oysters. I love them any way you want to serve them. And I love mushrooms. Here is a delicious recipe that combines the two. A delicious oyster and juicy mushroom all in one bite!
How to Oyster stuff those shrooms:
Mix the melted butter with the tarragon and garlic.
Clean the mushrooms and remove the stems. Place on a baking sheet and pour the butter mixture into the stem holes of each cap.
Bake at 350 degrees for about 15-20 minutes, until the mushrooms are slightly softened. Remove from the oven and set aside.
To make the stuffing, mix the stuffing ingredients (except the oysters) in a food processor . Gently toss each oyster in the mixture to coat them.
Place one oyster in each mushroom, making sure to use up all the stuffing mix with them.
Top with the bread crumbs and parmesan (topping),
then broil for about 10 minutes. If you don’t like slightly raw oysters, add about 3 minutes to cook them a little more.
NOTE: You can bake the mushrooms in a regular baking dish or use an escargot pan. The escargot pan has indentations that hold the mushrooms in place while they cook.
Place on a serving dish and garnish with the green onions.
Serve hot!
Makes 10 appetizers (or in our case, a meal for 2!)
Easy and delicious appetizers
- 10 large mushrooms – I used cremini but white work too
- 2 Tablespoons melted butter
- 1 Tablespoon chopped fresh tarragon
- 1 Large clove of garlic
- 2 Tablespoons of olive oil
- 2 Tablespoons of butter
- 1 teaspoon chopped fresh tarragon
- 1 Tablespoon grated parmesan
- a Large clove of garlic
- ¼ teaspoon salt
- ½ teaspoon pepper
- 10 small shucked oysters
- 1 Tablespoon bread crumbs
- 1 Tablespoon grated parmesan
- 2 chopped green onions
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Mix the melted butter with the tarragon and garlic.
-
Clean the mushrooms and remove the stems. Place on a baking sheet and pour the butter mixture into the stem holes of each cap.
-
Bake at 350 degrees for about 15-20 minutes, until the mushrooms are slightly softened. Remove from the oven and set aside.
-
To make the stuffing, mix the stuffing ingredients (except the oysters in a food processor . Gently toss the oysters in the mixture to coat them.
-
Place one oyster in each mushroom, making sure to use up all the stuffing mix with them.
-
Top with the bread crumbs and parmesan (topping),
-
then broil for about 10 minutes. If you don’t like slightly raw oysters, add about 3 minutes to cook them a little more.
-
Place on a serving dish and garnish with the green onions.
-
Serve hot!
Note: You can buy the oysters that come in a jar already shucked in the meat department, or you can shuck your own. But please remember to use heavy gloves!!
© Copyright 2018 The Lazy Gastronome
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I love oysters as well, and mushrooms! I could pop a few dozen of these babies back!
Me too!! Thanks for stopping by Patrick
A great idea, but unfortunately I’m not a fan of oysters!! Thanks for linking up and sharing at Blogger’s Pit Stop.
You could stuff then with shrimp! Thanks for stopping by
Whoo, these look so tasty. I love stuffed mushrooms :) Thanks for sharing at The Weekend Blog Hop.
Thanks Claire – have a great weekend
Hi Found you on Bloggers Pit Stop. Mushrooms and seafood and you immediately have me hooked. Thanks so much, it does look so yummy and I have pinned and tweeted this as well.
Thank you so much! And thanks for stopping by – hope to see you again soon.
Yummmmmm!!!! So, I have a confession to make… I am a southern belle, and I had my first oyster this past November….!!! (I know, right?!) But I am HOOKED! I can’t wait to try this recipe — looks delectable. Thanks for sharing with #HomeMattersParty!
That’s what happened to me. My husband (then my fiance) talked me into trying them – the rest is history!! Love those mollusks! Thanks for stopping by.
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I want to put all this in the food processor plus spinach then cook in a buttered shallow baking dish.
Hmmmm – Sounds good!