Source:

John Driscoll

Serves/Makes:30 appetizer servings

Ingredients

• 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

Preparation

• 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.

Comments

Yummy for even those who might be squemish about those little critters.