Best 4 Oyster Stuffed Mushroom Caps Recipes

OYSTER STUFFED MUSHROOM CAPS

Steps:

• Roll the chopped oysters in the bread crumbs.
• Melt butter and add minced garlic.
• Season with salt, pepper& herbs.
• Fry the oysters in the butter mixture.
• Fill the mushroom caps.
• Place caps in a baking dish, sprinkle with any remaining butter from frypan and the white wine.
• Sprinkle the cheese over the caps.
• Cover& bake 350f for 15 minutes.
• Uncover& broil for 1-2 minutes.

OYSTER STUFFING PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Gently scrap brown gills from inside of each mushroom cap. Lightly wipe with damp papertowel. Rub each cap with a little olive oil and set aside.
• Toast bread cubes until golden brown on baking sheet, and remove to a large bowl.
• Heat butter over medium high heat in a large skillet, add onions and celery and cook, stirring, about 5 minutes until tender.
• Remove from heat and stir in parsley and other spices. Stir in stock and eggs.
• Stir in bread cubes, and chopped oysters and toss well until stuffing is moist but not packed together.
• Remove approximately 4 cups stuffing and place in food processor. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Repeat if necessary so you have about 3 cups of chopped stuffing.
• Reserve remaining stuffing and place in small casserole dish. Refrigerate for later use.
• Divide the stuffing among the mushroom caps, and 1/2 cup for each mushroom. Place filled mushrooms on a baking sheet.
• Bake until golden brown on top and mushrooms are tender, about 15 to 18 minutes. Garnish with remaining 2 tablespoons minced parsley.

OYSTER STUFFING WITH SHIITAKE MUSHROOMS AND LEEKS

Steps:

• Preheat oven to 325°F. Place bread on baking sheet. Bake until beginning to dry, about 12 minutes. Cool completely. (Can be prepared 1 day ahead. Cover bread and store at room temperature.)
• Butter 11x7x2-inch baking dish. Melt 4 tablespoons butter in large pot over medium-high heat. Add mushrooms and sauté until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes. Transfer to large bowl. In same pot, melt 4 tablespoons butter over medium-high heat. Add celery and cook until softened, about 4 minutes. Add leeks; cook until vegetables are tender, about 4 minutes longer. Add sautéed vegetables, parsley and dried herbs to mushrooms; toss. Season with salt and pepper.
• Add bread cubes and oysters to vegetables in bowl; stir to combine. Mix in reserved 1/2 cup oyster juices and Turkey Stock. Season with salt and pepper. Use 9 cups stuffing for turkey. Transfer remaining stuffing to prepared baking dish; cover with foil and chill until ready to bake. Bake stuffing, covered, at 325°F, until heated through, about 45 minutes.

THE BEST SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.