These Knife & Fork Stuffed Mushrooms Rockefeller are a sophisticated take on the classic appetizer, featuring large mushroom caps filled with a savory blend of spinach, bacon, and fresh oysters. The filling is bound with a rich béchamel-style sauce thickened with flour and half-and-half, offering a luxurious texture that contrasts beautifully with the tender mushrooms. A dollop of garlic-infused cream cheese topping adds a sharp, tangy finish, while a squeeze of lemon brightens the flavors just before serving. Perfect for holiday parties, dinner parties, or special occasions, these stuffed mushrooms bring a touch of restaurant-quality elegance to your table. They are best served warm, allowing the creamy filling to remain luscious and the oysters to stay plump and delicate.
Knife & Fork Stuffed Mushrooms Rockefeller
Description
These Knife & Fork Stuffed Mushrooms Rockefeller are a sophisticated take on the classic appetizer, featuring large mushroom caps filled with a savory blend of spinach, bacon, and fresh oysters. The filling is bound with a rich b&# 195;©chamel-style sauce thickened with flour and half-and-half, offering a luxurious texture that contrasts beautifully with the tender mushrooms. A dollop of garlic-infused cream cheese topping adds a sharp, tangy finish, while a squeeze of lemon brightens the flavors just before serving. Perfect for holiday parties, dinner parties, or special occasions, these stuffed mushrooms bring a touch of restaurant-quality elegance to your table. They are best served warm, allowing the creamy filling to remain luscious and the oysters to stay plump and delicate.Ingredients
Directions
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Preheat oven to 325ðF (165ðC).
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In a skillet over medium-high heat, sauté minced bacon until crisp.
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Stir in flour, then add spinach and half-and-half. Cook, stirring constantly, until the mixture is very thick.
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Stir in Tabasco sauce and salt to taste. Remove from heat.
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Fold in grated Parmesan cheese and let the filling cool thoroughly.
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For the topping, microwave cream cheese for 30 seconds or soften at room temperature. Stir in minced garlic, green onion, and dry sherry until creamy.
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Remove stems from mushrooms, leaving a cavity in the cap. Discard stems or save for another use.
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Season the inside of mushroom caps with salt and pepper.
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Divide the cooled spinach filling evenly among the mushroom caps.
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Lightly press one shucked oyster into each spinach-filled mushroom.
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Top each oyster with about 1 teaspoon of the cream cheese mixture, spreading it slightly to partially cover the oyster.
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Place mushrooms on a lightly oiled baking pan. Sprinkle with minced red bell pepper.
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Bake until mushrooms are tender, filling is hot, and oysters are just cooked, about 8-12 minutes.
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Immediately squeeze lemon juice over the hot mushrooms before serving.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 77.0kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 17.5mg1%
- Total Carbohydrate 11.5g4%
- Dietary Fiber 3.5g15%
- Sugars 7.0g
- Protein 10.8g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make-ahead: The filling and topping can be prepared up to 2 days in advance. Store tightly covered in the refrigerator and assemble before baking.
Ingredient substitution: If oysters are unavailable, you can substitute with clams or skip the seafood entirely for a vegetarian version.
Storage: Best served immediately. Leftovers should be stored in an airtight container in the refrigerator for up to 2 days.
Tip: Ensure the spinach filling is completely cooled before adding the oysters to prevent them from overcooking prematurely.
