Oyster Stuffed Mushrooms
Easy and delicious appetizers
Course:
Appetizer
Keyword:
garlic, mushrooms, oyster
Servings: 10 appetizers
Ingredients
For the Mushrooms
- 10 large mushrooms – I used cremini but white work too
- 2 Tablespoons melted butter
- 1 Tablespoon chopped fresh tarragon
- 1 Large clove of garlic
For the stuffing
- 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
For the Topping
- 1 Tablespoon bread crumbs
- 1 Tablespoon grated parmesan
- 2 chopped green onions
Instructions
-
Mix the melted butter with the tarragon and garlic.
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Clean the mushrooms and remove the stems. Place on a baking sheet and pour the butter mixture into the stem holes of each cap.
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Bake at 350 degrees for about 15-20 minutes, until the mushrooms are slightly softened. Remove from the oven and set aside.
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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.
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Place one oyster in each mushroom, making sure to use up all the stuffing mix with them.
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Top with the bread crumbs and parmesan (topping),
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then broil for about 10 minutes. If you don’t like slightly raw oysters, add about 3 minutes to cook them a little more.
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Place on a serving dish and garnish with the green onions.
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Serve hot!