Oyster Stuffing Portabella Mushrooms Recipe

Name: Oyster Stuffing Portabella Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 portabella mushrooms, stemmed; 2 tablespoons olive oil, divided; 1 lb sourdough bread, 10 cups cubed; 1 pint raw oyster, coarsely chopped; 4 tablespoons butter; 1 cup celery, finely chopped; 2 cups onions, chopped; 1/4 cup fresh parsley, plus; 2 tablespoons fresh parsley, minced; 1 tablespoon fresh sage, minced; 1 tablespoon fresh thyme, minced; 3/4 teaspoon salt; 1/2 teaspoon black pepper, ground; 1/4 teaspoon nutmeg, freshly grated; 1/8 teaspoon clove, ground; 1 cup vegetable stock (or 1 cup no-chicken stock); 2 large eggs, beaten

Servings: persons

10 portabella mushrooms, stemmed
2 tablespoons olive oil, divided
1 lb sourdough bread, 10 cups cubed
1 pint raw oyster, coarsely chopped
4 tablespoons butter
1 cup celery, finely chopped
2 cups onions, chopped
1/4 cup fresh parsley, plus
2 tablespoons fresh parsley, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
3/4 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon clove, ground
1 cup vegetable stock (or 1 cup no-chicken stock)
2 large eggs, beaten

1
Preheat oven to 400 degrees F.
2
Gently scrap brown gills from inside of each mushroom cap. Lightly wipe with damp papertowel. Rub each cap with a little olive oil and set aside.
3
Toast bread cubes until golden brown on baking sheet, and remove to a large bowl.
4
Heat butter over medium high heat in a large skillet, add onions and celery and cook, stirring, about 5 minutes until tender.
5
Remove from heat and stir in parsley and other spices. Stir in stock and eggs.
6
Stir in bread cubes, and chopped oysters and toss well until stuffing is moist but not packed together.
7
Remove approximately 4 cups stuffing and place in food processor. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Repeat if necessary so you have about 3 cups of chopped stuffing.
8
Reserve remaining stuffing and place in small casserole dish. Refrigerate for later use.
9
Divide the stuffing among the mushroom caps, and 1/2 cup for each mushroom. Place filled mushrooms on a baking sheet.
10
Bake until golden brown on top and mushrooms are tender, about 15 to 18 minutes. Garnish with remaining 2 tablespoons minced parsley.

366

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 17 ingredients. The key ingredients include: 10 portabella mushrooms, stemmed, 2 tablespoons olive oil, divided, 1 lb sourdough bread, 10 cups cubed, 1 pint raw oyster, coarsely chopped, and more.

Yes, Oyster Stuffing Portabella Mushrooms 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 Stuffing Portabella Mushrooms

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