Oyster-Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 8 large button mushrooms or baby portobellos
  • 1 tablespoon olive oil
  • 3 cups tightly packed fresh spinach, stems removed
  • 2 tablespoons Lillet or any anise-flavored liqueur such as Pernod, optional
  • ½ cup heavy cream
  • 1 cup grated pepper jack cheese
  • 8 oysters with their liquor
  • 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon cornstarch, if needed
  • ¼ cup grated Parmesan cheese
Instructions
  1. Inspect the mushrooms and clean them, removing the center stem and exposing the cavity.
  2. In a skillet over medium-high heat, add the olive oil. Chop the spinach, add to the pan, and stir until it wilts, about 5 minutes.
  3. Add the liqueur and cook off the alcohol, about 3 minutes. Add the cream and watch as it begins to reduce. Once it reduces by half, lower the heat to a simmer, and add the pepper jack cheese.
  4. Remove the oysters to a cutting board retaining the oyster liquor. Chop the oysters and add to the pan, along with 2 tablespoons of the oyster liquor. Continue simmering until the oysters are cooked through and the cream thickens, 5 to 8 minutes. Season with Cajun seasoning, hot sauce, salt, and pepper.
  5. If the mixture is not thick, sprinkle the cornstarch over the pan and stir until it becomes thick like stuffing. Move the pan off the heat and let cool.
  6. Spoon the mixture into the cavity of the mushrooms and mound it on top. At this point, you can move the mushrooms to the refrigerator and let chill until ready to bake the mushrooms.
  7. Preheat your oven to 350ºF. In a skillet or baking tray, add the mushrooms and sprinkle with Parmesan cheese. Bake on the center rack for 20 minutes and remove.
  8. Serve immediately.
Notes
Lillet (LEE-lay) is a French aperitif wine from the Bordeaux region; many New Orleans restaurant chefs love cooking with this flavorful liquor. Give it a try. I buy the highest quality oysters from Louisiana-based Rouses supermarket; I can depend on their oysters being meaty, salty, and fresh from Gulf coastal waters. With oysters, it is important to find a source you trust.
Recipe by Acadiana Table at https://acadianatable.com/?p=18662