Ingredients
The following ingredients have 10 Servings
- 10 large mushrooms – I used cremini but white work too
- 2 Tablespoons melted butter
- 1 Tablespoon chopped (fresh tarragon)
- 1 Large clove of garlic
- 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
- 1 Tablespoon bread crumbs
- 1 Tablespoon grated parmesan
- 2 chopped green onions
Instruction
- 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!
