Ingredients
-
24
-
1/2
-
3
-
1/4
-
3
-
2
-
-
-
-
-
2
-
1/3
-
-
-
Directions
Oyster Stuffed Mushroom Caps, even Oyster haters like this recipe!, Bergy, you said in the description, Even oyster-haters like this recipe! The first thing my husband said was, Wow! Even people who don’t care for oysters would like this! : ) I scaled the recipe for 6 stuffed mushrooms It stuffed four No problem, but I thought it was good to note I don’t care for rosemary so left that out Since I scaled the recipe, it only called for 1 1/2 tsp white wine I added enough to sprinkle over the mushrooms and cover the bottom of the baking dish Also, I made these gluten-free by using rice bread breadcrumbs Thanks Bergy!, I loved this one as did a couple of others in the group, but the other person who tried it didn’t care for the seasoning I’d say, if you like the seasoning you’ll love these so adjust the herbs to your taste
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Steps
|
1
Done
|
Roll the Chopped Oysters in the Bread Crumbs. |
|
2
Done
|
Melt Butter and Add Minced Garlic. |
|
3
Done
|
Season With Salt, Pepper& Herbs. |
|
4
Done
|
Fry the Oysters in the Butter Mixture. |
|
5
Done
|
Fill the Mushroom Caps. |
|
6
Done
|
Place Caps in a Baking Dish, Sprinkle With Any Remaining Butter from Frypan and the White Wine. |
|
7
Done
|
Sprinkle the Cheese Over the Caps. |
|
8
Done
|
Cover& Bake 350f For 15 Minutes. |
|
9
Done
|
Uncover& Broil For 1-2 Minutes. |
