Smoked oysters with red chile is mixed with feta cheese, bread crumbs, and delicious Mekenita Salsa de Casa to make these Smoked Oyster Stuffed Mushrooms.
#TripleSBites continues! This event runs from February 2 through February 9. There are 20 bloggers, 11 sponsors, and over 100 recipes being served up the week of this event. Organized by Camilla over at Culinary Adventures with Camilla, this is going to be one tasty event. I’ve seen some teasers of these recipes and trust me when I say you’re not going to want to miss one single post of this event.
For Christmas, I planned on making a delicious smoked oyster dressing. I did my research, figure out what I wanted to put into the stuffing, wrote the recipe, purchased the ingredients, and set out to make the dressing. Thankfully, I didn’t get too far into making the dressing when I realized that I purchased smoked oysters in red pepper.
You can imagine my disappointment when I realized the mistake I made. I then had to get dressed and head to the store because what’s Christmas dinner without stuffing? Granted, it should be something that I keep in the pantry, but I usually don’t. I only think about purchasing it when I plan on making it.
So, there those three cans of smoked oysters sat on the counter. I had no idea what to do with them or what to make with them. I search for recipes and earmarked a smoked oyster chowder, a dip, some pasta, or stuffed mushrooms. When I signed up for #TripleSBites I knew it was going to be the stuffed mushrooms that would win out. Especially since Mekenita offered up some delicious salsa for us to cook with.
Mekenita Mexican Grill is a Florida based restaurant. They have a delicious fusion of Oaxacan traditional recipes with a Pacific fusion of ingredients. It sounds like the most interesting pairing of cuisines. I hope to go there some day and enjoy the experience that is Mekenita Mexican Grill.
They participated in a package of delicious ingredients that distributed by Intensity Academy. Otherwise I never would have heard about them and tasted their delicious salsa. It truly is restaurant quality and was excited to try them in these stuffed mushrooms.
I don’t like smoked oysters.
Nope. Not one bit. But, I tried them. Honestly. And I made this recipe which, if I liked smoked oysters, probably would have tasted oh so good to me. But, since I don’t like smoked oysters, they weren’t my cup of tea. But, if you like smoked oysters, I’m sure you will love them! All the other ingredients in this recipe are scrumptious.
If you don’t like smoked oysters, like me, then you can easily substitute some crab or even some shrimp in place of the oysters. Even some sausage or chorizo would be a good substitute. Or, just omit them all together and have some deliciously spicy stuffed mushrooms. The salsa alone has enough of a kick to make them super tasty all on their own. That’s what I love about stuffed mushrooms. You can easily change up the ingredients to fit your palette.
Now, I must say a word about brushing the mushroom caps before stuffing and baking. I know this seems like a tedious step, and some may just wonder what in the world, but I have a peeve about shriveled up, dried up, mushroom caps. They’re just not appetizing to me. Every time I order them, I want them to be delicious and moist and not dried up and wrinkly. So, please do brush the caps. You will thank me. They will roast ever so slightly and taste wonderful.
And just look at how tasty they truly are! The cheese are sharp, the panko are crispy, and the salsa is delicious. These stuffed mushrooms are perfect little nibbles for you and your loved one to share on your living room picnic.
Don’t forget to enter the giveaway and be sure to see what the others have cooked up for today’s #TripleSBites.
Smoked Oyster Stuffed Mushrooms
By A Kitchen Hoor’s Adventures
- 8 ounces cremini mushrooms
- 3 ounces smoked oysters with red pepper
- 1/4 cup breadcrumbs
- 1/4 cup crumbled fat free feta cheese
- 1/4 cup >Mekenita Mexican Grille Salsa de Casa
- 1/8 cup shredded Parmesan cheese
- 2 tablespoons sliced green onion
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic salt
- 1/8 cup butter substitute
- Preheat oven to 350.
- Remove the stem from the mushroom and, using a spoon, carefully remove some of the gills of the mushroom.
- Combine the next 8 ingredients in a small mixing bowl. Carefully stuff the mushrooms with the oyster mixture.
- Using a pastry brush, brush the bottoms and tops of the mushrooms with the butter. Bake at 350 for 15 to 20 minutes or until cooked through and the cheese is melted.
I received the product for free from Mekenita Mexican Grille to use for this event. It was not required that I use this product for this event. All opinions are 100% my own.