Mushroom Oysters Rockefeller Recipes

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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



Oysters Rockefeller image

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.

1 medium onion, finely chopped
1/2 cup butter, cubed
1 package (9 ounces) fresh spinach, torn
1 cup grated Romano cheese
1 tablespoon lemon juice
1/8 teaspoon pepper
2 pounds kosher salt
3 dozen fresh oysters in the shell, washed

MELISSA CLARK'S OYSTERS ROCKEFELLER

Provided by Melissa Clark

Categories     dinner, lunch, quick, appetizer

Time 15m

Yield 24 oysters

Number Of Ingredients 12



Melissa Clark's Oysters Rockefeller image

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

8 tablespoons (1 stick) unsalted butter
1/2 cup dried bread crumbs
2 cups fresh watercress or spinach, finely chopped
1 cup finely chopped parsley leaves
1/2 cup finely chopped celery and celery leaves
1/4 cup finely chopped scallions
2 garlic cloves, minced
2 tablespoons Pernod, or other anise liqueur
2 tablespoons drained capers, finely chopped
Pinch kosher salt
Coarse or rock salt, for the pan
24 oysters, shucked

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



Mushroom Oysters Rockefeller image

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

14 large mushrooms
14 small oysters (extra small)
4 slices bacon
3 tablespoons flour
1 bunch fresh spinach, rinsed, drained and coarsely chopped
1/4 cup half-and-half
1/4 teaspoon Tabasco sauce
1/2 cup parmesan cheese, grated
4 ounces cream cheese, softened
3 garlic cloves, minced
1 green onion, thinly sliced
2 teaspoons dry sherry
salt and pepper
1 tablespoon red bell pepper, finely minced
1 lemon, halved

OYSTERS ROCKEFELLER

Provided by Nancy Fuller

Categories     appetizer

Time 30m

Yield 24 oysters

Number Of Ingredients 12



Oysters Rockefeller image

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.

5 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, minced
3 cups thawed and drained frozen chopped spinach
1/2 cup grated Parmesan
1/2 cup anise-flavored liqueur
1/2 cup panko breadcrumbs
1 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 dozen oysters, on the half shell
Lemon wedges, for serving

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



Rockin' Oysters Rockefeller image

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

48 fresh, unopened oysters
1 ½ cups beer
2 cloves garlic
seasoned salt to taste
7 black peppercorns
½ cup butter
1 onion, chopped
1 clove garlic, crushed
1 (10 ounce) package frozen chopped spinach, thawed and drained
8 ounces Monterey Jack cheese, shredded
8 ounces fontina cheese, shredded
8 ounces mozzarella cheese, shredded
½ cup milk
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
2 tablespoons fine bread crumbs

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



Oysters Rockefeller image

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.

8 tablespoons/113 grams unsalted butter
1/2 cup panko bread crumbs
1 cup finely chopped baby spinach
1 cup finely chopped parsley, leaves and tender stems
1 large shallot, finely chopped
2 garlic cloves, finely grated, passed through a press or minced
Pinch of fine sea salt or table salt
1 lemon
Coarse, rock or kosher salt, or crumbled-up foil, for the pan (to stabilize the oysters)
24 oysters, shucked

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