Oyster and Spinach-stuffed Mushrooms

Oyster and Spinach-stuffed Mushrooms
Photo by Howard L. Puckett


  • ½ teaspoon salt
  • ½ cup grated Parmesan cheese, divided
  • 1 (8-ounce) container small raw oysters, cut into 24 pieces
  • 2 (10-ounce) packages frozen chopped spinach
  • 6 tablespoons butter, divided
  • 1 (8-ounce) container sour cream
  • 1 (14-ounce) can quartered artichoke hearts, drained and finely chopped
  • + 3 more ingredients
    • 24 large, fresh mushrooms
    • ½ cup finely chopped onion
    • 2 slices bacon, cooked and crumbled

Prepare spinach according to package directions; drain and pat dry with paper towels. Set aside. Remove stems from mushrooms, discarding stems. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add 12 mushrooms; sauté 4 minutes or until barely tender. Repeat procedure with remai...

View full recipe at My Recipes


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