MUSHROOM OYSTERS ROCKEFELLER
From an old BBS food forum. I used the smallest jarred oysters I could find in the fresh seafood section, but the recipe called for fresh, shucked oysters. With the bagged spinach e-coli scare, use a fresh bunch purchased from a local grower if possible, not bagged.
Provided by Outta Here
Categories Spinach
Time 42m
Yield 14 mushrooms, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- To make the filling:
- In a large skillet over medium-high heat, cook the bacon until crisp. Remove to paper towel to drain. Save bacon drippings in skillet. Finely crumble bacon.
- Stir flour into drippings over medium heat, until asorbed. Add the spinach and half and half. Cook, stirring well, until very thick.
- Stir in the crumbled bacon, Tabasco and salt to taste. Take from the heat, fold in the Parmesan cheese and let cool thoroughly.
- To make the topping:
- Combine cream cheese, garlic, green onion and sherry until creamy.
- (Filling and topping can be prepared up to 2 days in advance; store in a tightly covered container in the refrigerator.
- Preheat oven ot 325°F
- Lightly coat a baking sheet with nonstick cooking spray.
- Pull the stems off the mushrooms, leaving a cavity in the cap. Discard the stems or save for another use.
- Season the mushroom caps with salt and pepper. Divide the spinach filling evenly among the mushroom. Lightly press one oyster into each spinach-filled mushroom.
- Top each oyster with about 1 teaspoon of cream cheese topping, spreading out a bit to partially cover the oyster.
- Place the mushrooms on baking sheet. Sprinkle each mushroom with a little minced red bell pepper.
- Bake until the mushrooms are tender, the spinach filling is hot and the oysters are just cooked, 8-12 minutes.
- Remove from oven and squeeze the lemon juice over.
Nutrition Facts : Calories 419.2, Fat 23.4, SaturatedFat 10.9, Cholesterol 140.8, Sodium 615.3, Carbohydrate 23.8, Fiber 3.4, Sugar 3.6, Protein 30.3
OYSTERS ROCKEFELLER
Steps:
- Preheat the oven to 450 degrees F. Prepare a baking dish with a generous layer of rock salt.
- Set a large skillet over medium heat, add the butter and let it melt. Add the olive oil, garlic and shallots and saute until fragrant, about 2 minutes. Add the chopped spinach and toss with the garlic and shallots. Add the Parmesan, anise-flavored liqueur, breadcrumbs and cayenne pepper. Season with salt and pepper and cook for another 3 minutes.
- Spoon about a tablespoon of the spinach mixture onto each oyster and nestle the oysters into the rock salt. Bake until the topping is crisp and brown, about 10 minutes. Serve with lemon wedges.
OYSTERS ROCKEFELLER
Provided by Tyler Florence
Categories appetizer
Time 45m
Yield 8 servings as an appetizer
Number Of Ingredients 19
Steps:
- For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
- For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup
PORTOBELLO CRAB ROCKEFELLER
Provided by Food Network
Time 53m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Remove the stems from the portobello mushrooms and chop the stems. Set the whole mushroom caps aside.
- In a medium heated frying pan add olive oil, onion, garlic, and mushroom stems. Saute until soft, about 3 minutes. Deglaze pan with white wine.
- Pour in half-and-half and mix well. Add chopped spinach and cook until soft, about 5 minutes. Shake in grated Parmesan and breadcrumbs. Sauce will thicken when heated through, another few minutes. Remove from heat.
- On a baking sheet, or large pan with a grate, arrange mushrooms, cavity-side up. Spoon in enough spinach mixture to fill the portobello mushroom cap. Stack on a couple spoonfuls of crab. Top with mozzarella cheese. Bake for 25 to 30 minutes, checking occasionally to make sure the cheese doesn't burn. Remove mushrooms from the oven and serve warm.
OYSTERS ROCKEFELLER
Posted in response to a request. Found in the New York Times years ago. Note: Because of its rich ingredients, creator Jules Alciatore of Antoine's Restaurant in New Orleans chose John D. Rockefeller, one of the wealthiest men in the nation, as its namesake
Provided by TishT
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F (230°C).
- Fill 4 tin pie plates with rock salt and arrange oysters on the half shell on each.
- In a skillet heat the butter, add the parsley, celery, shallots and garlic and cook 3 minutes.
- Add the watercress and fennel and cook until the watercress wilts, about 1 minute.
- Pour the mixture into the container of a food processor and add the remaining ingredients.
- Blend until the sauce is thoroughly pureed.
- Place 1 Tbs of the sauce on each oyster and spread to the rim of the shell.
- Bake the oysters just until the sauce bubbles, about 4 minutes.
Nutrition Facts : Calories 699.9, Fat 53.5, SaturatedFat 30.8, Cholesterol 272, Sodium 730.4, Carbohydrate 24.4, Fiber 1, Sugar 0.8, Protein 31
SHIITAKE ROCKEFELLER
A recipe from Chef David Bennett of Vieux Carre in Little Rock (and featured on P. Allen Smith's gardening show), this a wonderful vegetarian take on the famous oyster dish.
Provided by Chef Kate
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F.
- Prepare the fresh shitake mushrooms by cleaning with a dry towel and then breaking off the stems at the base of the cap. Discard stems.
- Mix 2 tablespoons olive oil, 1 tablespoon Worcestershire sauce and salt and pepper to taste in an ovenproof baking dish.
- Toss the mushroom caps in this mixture to coat and cover the dish with aluminum foil and roast for 15 minutes.
- While mushrooms are roasting, prepare spinach mixture for topping.
- Melt 1 tablespoon of butter in a sauté pan, and then add about a pound of fresh spinach leaves that have been washed and patted dry. Sauté just long enough to wilt, about 1-2 minutes, and then remove from heat.
- Add 1 tablespoon of white wine, 2 tablespoons of finely chopped fresh garlic, and the juice of half a lemon and salt and pepper to taste. Toss.
- When mushrooms are done, place them cap side down on an ovenproof plate. Top each with a heaping spoonful of the spinach mixture and then top with a generous sprinkling of Panko (Japanese-style breadcrumbs).
- Drizzle with melted butter and broil until golden brown.
Nutrition Facts : Calories 124.5, Fat 9.8, SaturatedFat 3.7, Cholesterol 12.7, Sodium 123.8, Carbohydrate 7.5, Fiber 2.3, Sugar 1.4, Protein 3.1
OYSTER STUFFED MUSHROOM CAPS
Make and share this Oyster Stuffed Mushroom Caps recipe from Food.com.
Provided by Bergy
Categories Cheese
Time 40m
Yield 24 Stuffed Mushrooms
Number Of Ingredients 12
Steps:
- Roll the chopped oysters in the bread crumbs.
- Melt butter and add minced garlic.
- Season with salt, pepper& herbs.
- Fry the oysters in the butter mixture.
- Fill the mushroom caps.
- Place caps in a baking dish, sprinkle with any remaining butter from frypan and the white wine.
- Sprinkle the cheese over the caps.
- Cover& bake 350f for 15 minutes.
- Uncover& broil for 1-2 minutes.
CRAB ROCKEFELLER STUFFED MUSHROOMS
Make and share this Crab Rockefeller Stuffed Mushrooms recipe from Food.com.
Provided by Caroline Cooks
Categories Crab
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Clean mushrooms and remove stems.
- Dry and brush tops with olive oil.
- Set aside.
- Melt butter in pan.
- Add onion and sauté until tender, but not browned.
- Add spinach and mix well.
- Add crabmeat, cream, and cheese.
- Mix to blend.
- Stuffed mushrooms to heaping.
- Put in lightly sprayed baking dish; bake at 375 degrees F. for 15-20 minutes or until juices release into dish; brown slightly until broiler, if needed.
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