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.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Gently clean the mushrooms with a damp paper towel and carefully remove the stems. Set the mushroom caps aside and finely chop the stems.

Step 3

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.

Step 4

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.

Step 5

Stir in the Parmesan cheese, salt, and black pepper into the spinach mixture until well combined.

Step 6

In a small bowl, mix together the breadcrumbs, panko breadcrumbs, lemon zest, and 1 tablespoon of melted butter. Set aside.

Step 7

Brush the tops of the mushroom caps lightly with olive oil and arrange them on the prepared baking sheet, gill-side up.

Step 8

Carefully spoon the spinach mixture into each mushroom cap, distributing it evenly. Top each filled mushroom with a generous sprinkle of the breadcrumb mixture.

Step 9

Bake in the preheated oven for 12-15 minutes, or until the breadcrumbs are golden brown and the mushrooms are tender.

Step 10

Serve warm as an appetizer or a side dish, garnished with additional Parmesan or fresh herbs if desired.

Nutrition Facts

Serving size	618.8 grams (618.8g)

Amount per serving	% Daily Value*
Calories	1278

Total Fat 100.00g	128%
Saturated Fat 45.00g	225%
Polyunsaturated Fat 3.70g
Cholesterol 203mg	68%
Sodium 2519mg	110%
Total Carbohydrate 63.00g	23%
Dietary Fiber 8.70g	31%
Total Sugars 11.50g
Protein 34.50g	69%

Vitamin D 22IU	109%
Calcium 632mg	49%
Iron 8mg	45%
Potassium 831mg	18%

*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.

Source of Calories

Fat: 69.8%

Protein: 10.7%

Carbs: 19.5%