Oyster Stuffed Mushroom Caps
Elevate your appetizer game with these luxurious Oyster Stuffed Mushroom Caps, a perfect blend of earthy mushrooms and briny oysters for a show-stopping flavor combination. Juicy large white or cremini mushroom caps are generously filled with a savory mixture of finely chopped oysters, sautéed onions, garlic, breadcrumbs, fresh parsley, and a hint of zesty lemon juice. A sprinkle of Parmesan cheese adds a rich, golden crust as the mushrooms bake to perfection. Ready in just 40 minutes, this elegant dish is perfect for dinner parties, holiday gatherings, or treating yourself to a gourmet snack. Serve warm with a light garnish of parsley for a restaurant-quality presentation that’s as delicious as it is impressive.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces large white or cremini mushrooms
- 2 tablespoons unsalted butter
- 0.5 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 0.5 cup breadcrumbs
- 6 pieces fresh oysters, finely chopped
- 1 teaspoon lemon juice
- 0.25 cup Parmesan cheese, grated
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Clean the mushrooms by gently wiping them with a damp paper towel. Remove and discard the stems, leaving the caps intact.
Heat the butter in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
Stir in the chopped parsley, breadcrumbs, and chopped oysters. Cook for 2-3 minutes, allowing the mixture to combine and heat through.
Season the filling with lemon juice, grated Parmesan cheese, salt, and black pepper, stirring well to incorporate. Remove the skillet from heat and allow the mixture to cool slightly.
Brush the mushroom caps with olive oil on the outside to keep them moist while baking.
Spoon the oyster filling into each mushroom cap, pressing gently to ensure the filling is secure.
Place the stuffed mushrooms onto the prepared baking sheet, ensuring they are evenly spaced to allow for air circulation.
Bake the mushrooms in the preheated oven for 15-20 minutes or until the tops are golden brown and the mushrooms are tender.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.8 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 48.4 mcg | 242% | |
| Calcium | 635 mg | 49% | |
| Iron | 42.3 mg | 235% | |
| Potassium | 1845 mg | 39% | |
*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.
