Mushroom Oysters Rockefeller
Elevate your appetizer game with Mushroom Oysters Rockefeller, a sophisticated vegetarian twist on a classic seafood dish. Juicy button mushroom caps serve as the perfect vessel for a rich, creamy filling of sautéed mushroom stems, garlic, and wilted spinach, all enhanced with a touch of heavy cream and Parmesan cheese. Topped with a crispy panko and breadcrumb blend infused with lemon zest, these bite-sized delights are baked to golden perfection. Ready in just 35 minutes, this easy yet elegant recipe pairs beautifully with celebrations or intimate dinners alike. Serve these savory stuffed mushrooms as a party appetizer, side dish, or vegetarian centerpiece, and watch them disappear in no time.
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Recipe Information
Ingredients
- 12 pieces Large button mushrooms
- 3 tablespoons Butter
- 1 small (finely minced) Shallot
- 2 cloves (minced) Garlic
- 4 cups (chopped roughly) Baby spinach
- 0.25 cup Heavy cream
- 0.5 cup (grated) Parmesan cheese
- 0.33 cup Breadcrumbs
- 0.33 cup Panko breadcrumbs
- 1 teaspoon Lemon zest
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) Black pepper
- 2 teaspoons Olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Gently clean the mushrooms with a damp paper towel and carefully remove the stems. Set the mushroom caps aside and finely chop the stems.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped mushroom stems, shallots, and garlic. Sauté for 3-4 minutes until softened and fragrant.
Add the chopped spinach to the skillet and cook for another 2-3 minutes, stirring frequently, until the spinach wilts. Stir in the heavy cream and cook for an additional minute. Remove the skillet from heat.
Stir in the Parmesan cheese, salt, and black pepper into the spinach mixture until well combined.
In a small bowl, mix together the breadcrumbs, panko breadcrumbs, lemon zest, and 1 tablespoon of melted butter. Set aside.
Brush the tops of the mushroom caps lightly with olive oil and arrange them on the prepared baking sheet, gill-side up.
Carefully spoon the spinach mixture into each mushroom cap, distributing it evenly. Top each filled mushroom with a generous sprinkle of the breadcrumb mixture.
Bake in the preheated oven for 12-15 minutes, or until the breadcrumbs are golden brown and the mushrooms are tender.
Serve warm as an appetizer or a side dish, garnished with additional Parmesan or fresh herbs if desired.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 556 mg | 24% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.5 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 301 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
