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Baked Oyster Mushrooms

  • Author: Cara Reed
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 1 1x

Description

A fun appetizer for your next non-seafood bake, these Baked Oyster Mushrooms have all the flavor without the seafood.


Scale

Ingredients

  • 1 small shallot, minced
  • 1 large garlic clove, minced
  • 1 Tbsp. vegan butter
  • 1/2 c. mushrooms, chopped (preferably king oyster–use what you can find)
  • 1/4 c. chopped tomatoes
  • 1/4 c. white wine
  • 1 lemon wedge
  • 2 Tbsp. fresh parsley, chopped
  • 2 Tbsp. gluten-free panko breadcrumbs
  • 1/4 tsp. salt

Instructions

  1. Preheat your oven to 425 degrees.
  2. On medium heat, sauté the shallots and garlic with 2 tsp. vegan butter.
  3. Add the mushrooms, chopped tomatoes, and white wine and stir until the liquid absorbs.
  4. Squeeze in the lemon juice, sprinkle with parsley, and stir in the breadcrumbs until well-combined.
  5. Season with salt.
  6. If you are baking in shells: Place a heaping tablespoon of filling into each shell. Sprinkle with extra panko crumbs on top. Bake for 10-12 minutes until the tops are lightly browned.
  7. If you are placing these in ceramic spoons for serving (or other serving options): Place filling into an oven-safe dish. Sprinkle extra panko crumbs on top. Bake for 10-12 minutes until the tops are lightly browned.


Notes

  • Serve with lemon wedges and garnish with chopped fresh parsley.

Nutrition

  • Serving Size: 3