Oyster Stuffed Mushrooms

I love oysters. I love them any way you want to serve them. And I love mushrooms. Here is a delicious recipe that combines the two in a delicious bite!

What you need:

For the mushrooms –

  • 10 large mushrooms – I used cremini but white work too
  • 2 Tablespoons melted butter
  • 1 Tablespoon chopped, fresh tarragon
  • 1 Large clove of garlic

For the stuffing –

  • 2 Tablespoons of olive oil
  • 2 Tablespoons of butter
  • 1 teaspoon chopped, fresh tarragon
  • 1 Tablespoon grated parmesan
  • a Large clove of garlic
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 10 small shucked oysters

Topping –

  • 1 Tablespoon bread crumbs
  • 1 Tablespoon grated parmesan
  • 2 chopped green onions


How to Do it:

Mix the melted butter with the tarragon and garlic.

Clean the mushrooms and remove the stems. Place on a baking sheet and pour the butter mixture into the stem holes of each cap.

Bake at 350 degrees for about 15-20 minutes, until the mushrooms are slightly softened.  Remove from the oven and set aside.

To make the stuffing, mix the stuffing ingredients (except the oysters) in a food processor . Gently toss the oysters in the mixture to coat them.

Place one oyster in each mushroom, making sure to use up all the stuffing mix with them.

Top with the bread crumbs and parmesan (topping),

then broil for about 10 minutes. If you don’t like slightly raw oysters, add about 3 minutes to cook them a little more.

Place on a serving dish and garnish with the green onions.

Serve hot!

Makes 10 appetizers (or in our case, a meal for 2!)


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