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Featured Seafood Recipe | The Seafood Consumer Center | Astoria, Oregon

Featured Recipe

Roasted Portabella Mushrooms Stuffed with Oysters Florentine

Ingredients

2 large portabella mushrooms,br> Olive oil
Salt & pepper to taste
4 bunches fresh spinach
1 tbsp butter
2 cloves fresh chopped garlic
1/4 cup heavy cream
12 extra- small shucked oysters
5 tbsp parmesan cheese, shredded or grated
3 tbsp bread crumbs
1 tsp fennel seed
1 tsp nutmeg
Pinch chopped chives

Directions

sprinkle with salt and pepper. Broil in oven directly on rack 6-8 minutes over a pan or tinfoil to catch juices, and then set aside.

Heat 1/2 cup water and the butter. Steam spinach 2-3 minutes until wilted. Drain thoroughly and chop. In a sauté pan over medium high heat, sauté the garlic in the olive oil until barely golden. Add spinach and cook 1-2 more minutes before adding cream and oysters. Mix carefully, reduce heat and simmer 5-6 minutes.

Mix 3 tbsp of the parmesan cheese, the bread crumbs, fennel seed and nutmeg. Stir gently into oyster/ spinach mixture. When well mixed fill the mushrooms with the oyster Florentine, and top with the remaining parmesan cheese. Place in a greased pan and bake at 350 degrees for 6-8 minutes. Garnish with chopped chives and serve.

Dressing

n/a

Notes

n/a

Serves 2