Silky oyster mushrooms in a creamy sauce.  Savory aromatics snuggled under fresh greens. Crispy panko on top and you have WFPB Oysters Rockefeller.

It is all about the mushroom!

I made portobello mushrooms Rockefeller and really liked them. However, the big portobello mushroom caps make more of an entrée than an appetizer! I wanted the appetizer, and I wanted it WFPB!

So, I decided to make a version using silky oyster mushrooms and bake them on baking shells just for fun. The texture of oyster mushrooms is interesting. Parts are very soft and silky while the stems can range from soft to firm.

They are delicious and have a lot of textural differences going on. There are some slight differences between the two recipes. For on, this recipe calls for preserved lemons. I always have these on hand and use them frequently. Check out the recipe here.

Image of an oyster mushroom Rockefeller appetizer

Oyster Mushroom Rockefeller

This is an impressive appetizer that will become one of your favorites! It is based on the concept of oyster's Rockefeller but is totally WFPB! Old Bay seasoning hints at a seafood concept.
Print Recipe
Prep Time20 minutes
Cook Time30 minutes
Servings2
AuthorSnap Pea Sheep

Equipment

  • 6 Baking shells if possible, for presentation

Ingredients

  • 1 8 oz pkg Oyster mushrooms
  • 1 Cups Spinach or other green I used escarole here
  • 1/4 Cup Fresh chopped parsley
  • 4 Cloves Garlic - minced
  • 2 Tbsp Shallots - minced
  • 2 Slices Preserved lemon Or fresh lemon
  • 1 Tbsp Old Bay seasoning
  • 1/4 Tsp Nutmeg
  • 1/2 Cup Plant yogurt I use So Delicious coconut yogurt
  • 1/4 Cup Coarsely ground almonds
  • 1/2 Cup Panko I use Ian's organic gluten free
  • 1 Lemon Cut and serve on side
  • Salt and pepper to taste

Instructions

  • Clean mushrooms and remove spores and hard pieces from the stems. Chop the stems into 1/4" slices, Cut the silky tops into bigger, bite sized pieces.
  • Divide mushrooms equally among the shells making sure the stems and silky parts are distributed well to provide textural interest.
    If you do not have baking shells, just use a casserole dish.
  • Rinse and chop the preserved lemon slices.
  • Mix together yogurt, Old Bay seasoning, salt, pepper and nutmeg.
  • Spoon yogurt mixture onto mushrooms. Stir it into each one to coat the mushrooms.
  • Peel and mince garlic and shallot.
  • Spoon the garlic and shallots over the mushrooms dividing them evenly among the shells
  • Wash greens and parsley. Chop the greens and parsley into a fine chop. About 1/4" pieces.
  • Spoon the greens over your shells, completely covering the mushrooms and filling.
  • Lightly salt and pepper if desired. Your preserved lemon provides a lot of salt but if you use fresh lemon, you may need some.
  • Combine crushed almonds and panko. Spread on top of the greens.
  • If you are using shells, place them on a baking sheet with a rack and fill the baking sheet halfway with water.
  • Bake mushrooms at 375°F for 25-30 minutes or until panko has browned.
  • Serve with a lemon wedge.

Notes

Image of Snap pea sheep logo
 
This is a Snap Pea Sheep recipe!
Typically oyster's Rockefeller would be made with spinach.
I was out of spinach and used escarole instead. Escarole is a type of lettuce with soft inner leaves and thicker outer leaves. The outer leaves can be sautéed like any other green! 
Escarole and parsley gave this dish a lightness that I enjoyed. It was a pleasant change from spinach.
A nice variation of this dish is to make it with artichoke hearts instead of mushrooms.
The water under the shells should keep everything moist. If necessary, mist them lightly with a little lemon juice or water. You can add a little cayenne in with your lemon juice if you care for a little heat.
I mixed the parsley with the greens but you could sprinkle fresh chopped parsley over the baked mushrooms before serving. 
Sheep Trick!
Little spray bottles are a Sheep Trick of mine. I keep 6 oz. bottles around with lemon juice, lime juice, vinegar, water and so forth, just to spray onto food I bake in the oven.  
 
 
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