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Rockefeller Stuffed Mushrooms

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Submitted by: T. McDonald

 

These stuffed mushrooms have three cheeses and oysters. What a way to start a meal.
 

Ingredients

  • Small white or baby portabello mushrooms for stuffing
  • 1 10 oz frozen chopped spinach; thawed, drained and squeezed
  • Oysters, preferably fresh (or a small container of pre-shucked ones)
  • 8 oz cream cheese
  • 8 oz shredded Parmesan
  • 8 oz Monterey Jack
  • 1 small sweet onion, chopped fine
  • 1 large clove garlic, chopped fine (may substitute with garlic powder)
  • Italian bread crumbs
  • Butter

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Method

Wash and prepare mushroom caps for stuffing and set aside. Preheat oven to 350 degrees. Heat butter in pan and saute onion and garlic until caramelized. Add oysters and cook until almost completely cooked. Remove from heat, drain excess juice, and return to heat. Add cream cheese and chopped spinach. Mix until melted together. Spoon a little melted butter onto each cap prior to stuffing, may also repeat after stuffing. Put one spoonful stuffing into each cap. Use excess stuffing on top of each cap to mound each a little higher, if desired. Sprinkle, in this order, the Parmesan, bread crumbs, and Monterey Jack. Bake at 350 degrees for approximately 30 minutes. Baste with melted butter during cooking if they appear to be drying out.

 

Notes:

 

Number of Servings:

 

Submitted by: T. McDonald ()

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