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.
- add 1/4 cup half-and-half
- add 2 teaspoons dry sherry
- add 3 tablespoons flour
- add 14 large mushrooms
- add 4 ounces cream cheese
- add 3 garlic cloves
- add 1 tablespoon red bell peppers
- add 1/2 cup parmesan cheese
- add 1 bunch fresh spinach
- add 1 green onion
- add 14 small oysters (extra small)
- add 4 slices bacon
- add 1/4 teaspoon Tabasco sauce
- add 1 lemon
- add salt and pepper
- 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 andhalf.Cook, stirring well, until very thick.
- Stir in the crumbled bacon, Tabasco and saltto taste.Take from the heat, fold in the Parmesan cheese and let coolthoroughly.
- To make the topping:
- Combine cream cheese, garlic, greenonion and sherry until creamy.
- (Filling and topping can be prepared up to 2days 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 cavityin the cap.Discard the stems or save for another use.
- Season themushroom caps with salt and pepper.Divide the spinach filling evenlyamong the mushroom.Lightly press one oyster into each spinach-filledmushroom.
- Top each oyster with about 1 teaspoon of cream cheese topping, spreading out a bit to partially cover the oyster.
- Place the mushrooms onbaking 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.