OYSTERS ROCKEFELLER
My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! -Beth Walton, Eastham, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,
Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
MELISSA CLARK'S OYSTERS ROCKEFELLER
Provided by Melissa Clark
Categories dinner, lunch, quick, appetizer
Time 15m
Yield 24 oysters
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 1 minute or so. Stir in the watercress, parsley, celery and celery leaves, scallions, and garlic. Cook until fragrant, 1 minute. Stir in the Pernod and let it cook off for another minute. Remove from the heat and stir in the capers and a pinch of salt (not too much, those oysters are salty too).
- Preheat the broiler. Fill a baking pan (or two) with a 1/2-inch layer of coarse or rock salt. Lay the oysters on top of the salt. Spoon a little of the sauce mixture on top of the oysters. Broil until just golden, about 2 minutes. Serve hot.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 161 milligrams, Sugar 1 gram, TransFat 0 grams
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.
ROCKIN' OYSTERS ROCKEFELLER
This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, 'I love you!!!'
Provided by Cassandra Kennedy
Categories Appetizers and Snacks Seafood
Time 1h
Yield 16
Number Of Ingredients 16
Steps:
- Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
- Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
- Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
- Bake until golden and bubbly, approximately 8 to 10 minutes.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 5.3 g, Cholesterol 65.7 mg, Fat 17.4 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 10.7 g, Sodium 652.2 mg, Sugar 1.7 g
OYSTERS ROCKEFELLER
In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce - and its richness, as it's loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.
Provided by Melissa Clark
Categories seafood, appetizer
Time 20m
Yield 4 to 6 servings (24 oysters)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
- Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
- Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.
More about "mushroom oysters rockefeller recipes"
AMAZING & EASY OYSTER MUSHROOM ROCKEFELLER - THAT …
From thatvegannephew.com
5/5 (4)Total Time 40 minsCategory Appetizer, Side DishCalories 185 per serving
- In a skillet with 1 tablespoon of olive oil over medium heat, sauté the garlic and shallot 2 to 3 minutes minutes, until the shallot becomes rather translucent. After that, add the lemon juice, nutritional yeast, and spinach and cook for another 3 minutes, just until the spinach is wilted. Transfer that mixture to a bowl and cover to keep warm.
- Then, in the same pan, add your mushroom heads, using an additional tablespoon of olive oil (also be sure to gently wipe the gills of the mushroom with a paper towel beforehand to eliminate any dirt). Sprinkle the mushrooms with a little salt, and sauté for 7 to 9 minutes, until tender. Let the mushrooms sit in the pan without agitating them too much, allowing them to turn golden on each side. Turn every once and awhile but not too much.
- In the meanwhile, combine your panko breadcrumbs, olive oil, nutritional yeast, dried thyme, salt and pepper in a small bowl.
- Turn your oven on to broil, and arrange your slices of baguette on a baking sheet. Brush the baguette slices lightly with olive oil. Broil just until the bread starts to turn golden. Remove from oven, but leave broiler on.
EASY OYSTERS ROCKEFELLER RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
5/5 (5)Author Ina GartenServings 6-8Category Appetizer
OYSTER MUSHROOMS ROCKEFELLER - MY THERAPIST COOKS
From mytherapistcooks.com
5/5 (2)Total Time 30 minsServings 2
OYSTERS MUSHROOM ROCKEFELLER - PERFORMANCE FOODSERVICE
From performancefoodservice.com
BLUE ‘OYSTERS ROCKEFELLER’ — RI MUSHROOM CO.
From rimushrooms.com
MUSHROOMS ROCKEFELLER - LAURA'S VEGAN TABLE
From laurasvegantable.com
ARTICHOKE AND OYSTER MUSHROOM ROCKEFELLER
From recipes.oregonlive.com
OYSTER MUSHROOMS ROCKEFELLER RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
Servings 6Calories 247 per servingCategory Entrees
STUFFED MUSHROOMS ROCKEFELLER - A ONE BITE APPETIZER - YOUTUBE
From youtube.com
BEST OYSTERS ROCKEFELLER RECIPE - HOW TO MAKE OYSTERS …
From delish.com
MUSHROOMS ROCKEFELLER IN AN AEBLESKIVER PAN - THE MESSY BAKER
From themessybaker.com
TOMALES BAY OYSTERS ROCKEFELLER RECIPE | BON APPéTIT
From bonappetit.com
OYSTER MUSHROOMS ROCKEFELLER - YOGA JOURNAL
From yogajournal.com
GOLDEN OYSTER MUSHROOM ROCKEFELLER - FRESHROOMS
From freshrooms.com
THE BEST OYSTERS ROCKEFELLER RECIPE | THE WICKED NOODLE
From thewickednoodle.com
OYSTER MUSHROOMS ROCKEFELLER | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
VEGETARIAN BANH CUON RECIPE | EPICURIOUS
From epicurious.com
OYSTER MUSHROOM ROCKEFELLER | OYSTER MUSHROOMS | BOSTON ORGANICS
From bostonorganics.grubmarket.com
#oysters #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #seafood #vegetables #diabetic #dinner-party #dietary #low-calorie #low-carb #mushrooms #low-in-something #shellfish #greens #spinach
You'll also love