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Oyster Stuffed Mushrooms

Easy and delicious appetizers

Course: Appetizer
Keyword: garlic, mushrooms, oyster
Servings: 10 appetizers
Author: HelenFern
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
  1. Mix the melted butter with the tarragon and garlic.
  2. Clean the mushrooms and remove the stems. Place on a baking sheet and pour the butter mixture into the stem holes of each cap.
  3. Bake at 350 degrees for about 15-20 minutes, until the mushrooms are slightly softened.  Remove from the oven and set aside.
  4. 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.

  5. Place one oyster in each mushroom, making sure to use up all the stuffing mix with them.
  6. Top with the bread crumbs and parmesan (topping),
  7. then broil for about 10 minutes. If you don’t like slightly raw oysters, add about 3 minutes to cook them a little more.
  8. Place on a serving dish and garnish with the green onions.
  9. Serve hot!