Vegetarian Baked Oysters with Garlic Parmesan Butter
Indulge in the rich, savory flavors of *Vegetarian Baked Oysters with Garlic Parmesan Butter,* a creative seafood-free twist on a classic favorite. Using tender oyster mushroom caps as the perfect stand-in for traditional oysters, this recipe boasts a decadent garlic Parmesan butter base, crowned with a crispy, golden panko breadcrumb topping infused with fresh parsley, lemon zest, and a hint of seasoning. Ready in just 35 minutes, this vegetarian delight is baked to perfection, delivering a delectable combination of textures and flavors in every bite. Perfect as an appetizer or elegant party dish, these baked "oysters" shine with a squeeze of fresh lemon for a bright finish. Impress your guests or elevate your weeknight dining with this easy-to-prepare, vegetarian-friendly dish that’s as satisfying as it is unique! Keywords: vegetarian baked oysters, garlic Parmesan butter, crispy breadcrumb topping, oyster mushrooms, easy vegetarian appetizer.
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Recipe Information
Ingredients
- 12 large caps oyster mushrooms
- 4 tablespoons unsalted butter
- 4 cloves garlic
- 0.5 cup Parmesan cheese
- 0.5 cup panko breadcrumbs
- 1 tablespoon fresh parsley
- 1 teaspoon lemon zest
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 as needed lemon wedges
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wipe clean the oyster mushrooms with a damp paper towel. Trim the stems slightly, but leave enough for a solid base. Place them on the baking sheet, gill side up.
In a small saucepan over low heat, melt the butter. Mince the garlic cloves and add them to the butter, cooking gently for about 2 minutes until aromatic. Avoid browning the garlic.
Remove the saucepan from heat and stir in the grated Parmesan cheese, ensuring it melts and combines well with the butter.
In a small mixing bowl, combine the panko breadcrumbs with finely chopped fresh parsley, lemon zest, sea salt, and black pepper.
Spoon the garlic Parmesan butter evenly over each mushroom cap, filling the gill side.
Sprinkle the breadcrumb mixture generously over the mushrooms, ensuring even coverage.
Bake in the preheated oven for 12-15 minutes, or until the mushrooms are tender and the breadcrumb topping is golden and crisp.
Remove from the oven and let cool slightly. Serve with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1709 mg | 74% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.9 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1120 mg | 24% | |
*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.
