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.
Servings: 2
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
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.