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Oyster Stuffed Mushrooms
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Recipe Information
John Driscoll

Serves/Makes:30 appetizer servings

  • 1 small can (3-2/3 oz (102.7 grm).) smoked oysters
  • 1 lb (.5 kg). medium mushrooms
  • 2 tbsp (30 ml). minced green onions
  • 1/2 cup (125 ml) dairy sour cream
  • 1/2 cup (125 ml) fine dry breadcrumbs
  • Place oysters in strainer and set asided to drain.
  • Wipe mushrooms with damp cloth; remove stems.
  • Chop stems very fine.
  • In medium bowl, combine chopped mushroom stems, onions, sour cream and breadcrumbs.
  • Chop drained oysters very fine and add to breadcrumb mixture.
  • Preheat oven to 375 degrees (200 C.).
  • Spoon oyster mixture evenly into mushroom caps and arrange in bottom (fill side up) of 13 inch by 9 inch baking dish.
  • Pour 1/2 cup (125 ml) water around but not on mushrooms.
  • Bake for 15 to 20 minutes in preheated oven until mushrooms are tender.
  • Serve warm.
Yummy for even those who might be squemish about those little critters.

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