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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Step 2

Clean the mushrooms by gently wiping them with a damp paper towel. Remove and discard the stems, leaving the caps intact.

Step 3

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.

Step 4

Add the minced garlic to the skillet and cook for another 1 minute until fragrant.

Step 5

Stir in the chopped parsley, breadcrumbs, and chopped oysters. Cook for 2-3 minutes, allowing the mixture to combine and heat through.

Step 6

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.

Step 7

Brush the mushroom caps with olive oil on the outside to keep them moist while baking.

Step 8

Spoon the oyster filling into each mushroom cap, pressing gently to ensure the filling is secure.

Step 9

Place the stuffed mushrooms onto the prepared baking sheet, ensuring they are evenly spaced to allow for air circulation.

Step 10

Bake the mushrooms in the preheated oven for 15-20 minutes or until the tops are golden brown and the mushrooms are tender.

Step 11

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional chopped parsley, if desired.

Nutrition Facts

Serving size	973.7 grams (973.7g)

Amount per serving	% Daily Value*
Calories	910

Total Fat 59.80g	77%
Saturated Fat 24.00g	120%
Polyunsaturated Fat 1.30g
Cholesterol 382mg	127%
Sodium 1493mg	65%
Total Carbohydrate 42.50g	15%
Dietary Fiber 4.00g	14%
Total Sugars 7.80g
Protein 58.40g	117%

Vitamin D 1935IU	9676%
Calcium 635mg	49%
Iron 42mg	235%
Potassium 1845mg	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.

Source of Calories

Fat: 57.1%

Protein: 24.8%

Carbs: 18.1%