Oyster Stuffed Mushroom Caps Recipe

Name: Oyster Stuffed Mushroom Caps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 large mushroom caps, cleaned and stems removed; 1/2 lb fresh oyster, , chopped quite fine (, or use the ones in a jar); 3 tablespoons breadcrumbs; 1/4 cup butter; 3 cloves garlic; 2 teaspoons mixed herbs; parsley; basil; rosemary; salt & pepper; 2 tablespoons white wine; 1/3 cup parmesan cheese or 1/3 cup swiss cheese, grated

Servings: persons

24 large mushroom caps, cleaned and stems removed
1/2 lb fresh oyster, , chopped quite fine (, or use the ones in a jar)
3 tablespoons breadcrumbs
1/4 cup butter
3 cloves garlic
2 teaspoons mixed herbs
parsley
basil
rosemary
salt & pepper
2 tablespoons white wine
1/3 cup parmesan cheese or 1/3 cup swiss cheese, grated

1
Roll the chopped oysters in the bread crumbs.
2
Melt butter and add minced garlic.
3
Season with salt, pepper& herbs.
4
Fry the oysters in the butter mixture.
5
Fill the mushroom caps.
6
Place caps in a baking dish, sprinkle with any remaining butter from frypan and the white wine.
7
Sprinkle the cheese over the caps.
8
Cover& bake 350f for 15 minutes.
9
Uncover& broil for 1-2 minutes.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 24 large mushroom caps, cleaned and stems removed, 1/2 lb fresh oyster, , chopped quite fine (, or use the ones in a jar), 3 tablespoons breadcrumbs, 1/4 cup butter, and more.

Yes, Oyster Stuffed Mushroom Caps falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oyster Stuffed Mushroom Caps

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