Knife & fork stuffed mushrooms rockefeller

Yield: 14 servings

Measure Ingredient
14 larges Mushrooms
\N \N Salt and pepper; to taste
14 \N Extra small oysters shucked
1 tablespoon Red bell pepper; finely minc
1 small Lemon; halved
\N \N Filling:
3 slices Bacon; minced
3 tablespoons Flour
1 bunch Fresh spinach rinsed and drained
¼ cup Half and half
¼ teaspoon Tabasco sauce; to taste
\N \N Salt
½ cup Parmesan cheese; grated
\N \N Topping:
4 ounces Cream cheese
3 \N Cloves garlic; minced
1 \N Green onion; thinly sliced
2 teaspoons Dry sherry

Recipe by: Simply Seafood To make the filling: In a large saucepan over med-high heat, saute the bacon until crisp. Stir in the flour, followed by the spinahc and half and half. Cook, stirring well, until very thick. Stir in the Tabasco and salt to taste. Take from the heat, fold in the Parmesan cheese and let cool thoroughly.

To make the topping: Place the cream cheese in a glass bowl and microwave for 30 seconds, or soften at room temperature. Stir in the garlic, green onion and sherry until cremy. (Filling and topping can be prepared up to 2 days in advance; store tightly covered in the refrigerator.

Preheat oven ot 325°. Pull the stems off the mushrooms, leaving a cavity in the cap. Discard the stems or save for another use.

Season the mushroom caps with salt and pepper. Divide the spinach filling evenly among the mushroom. Lightly press one oyster into each spinach-filled mushroom.

Top each oyster with about 1 teaspoon of cream cheese topping, spreading out a bi to partially cover the oyster. Place the mushrooms on a baking pan, lightly oiled or sprayed with pan spray.

Sprinkle each mushroom with a little minced red bell pepper, if using. Bake in the oven until the mushrooms are tender, the spinach filling is hot and the oysters are just cooked, 8-12 minutes. Right after taking the mushrooms from the ove, squeeze the lemon juice over.

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