Shelly's Recipe

STUFFED MUSHROOMS ROCKEFELLER

Category: Stuffed Mushrooms

14 large mushrooms
Salt and pepper, to taste
14 extra-small shucked oysters, drained
1 tbsp finely minced red bell pepper
1 small lemon, halved

Filling
3 slices bacon, minced
3 tbsp flour
1 bunch fresh spinach rinsed, trimmed and chopped
1/4 cup cream
1/4 tsp Tabasco
Salt
1/2 cup grated Parmesan cheese

Topping
4 oz cream cheese, room temperature
2-3 tbsp minced garlic
1 green onion, thinly sliced
2 tsp dry sherry

Filling: In a large saucepan, saute bacon until crisp. Stir in flour, followed by spinach and cream. Cook, stirring well, until very thick. Stir in Tabasco and salt, to taste. Take from heat, fold in Parmesan cheese and let cool thoroughly.

Topping: In a bowl, cream cheese. Stir in next 3 ingredients until creamy. (Filling and topping can be prepared up to 2 days in advance; store tightly covered in refrigerator.)

Preheat oven to 325. Pull stems off mushrooms. Discard stems. Season caps with salt and pepper. Divide spinach filling evenly among mushrooms. Lightly press one oyster into each spinach-filled mushroom. Top each oyster with 1 tsp of cream cheese topping, spreading out a bit to partially cover oyster.

Place mushrooms on a baking pan, lightly oiled or sprayed with cooking spray. Sprinkle each mushroom with a little minced red bell pepper. Bake until mushrooms are tender, spinach filling is hot and oysters are just cooked, 8-12 minutes. Right after taking mushrooms from oven, squeeze lemon juice over them.