Ingredients:
24 large white or crimini mushrooms
1 bag of Oyster Meat, thawed, retain liquid
1 cup of Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup finely chopped and crisply cooked pancetta (can be baked or sautéed)
Cooking Instructions:
Remove stems from mushrooms and use for soup, pasta, sauce or stir-fry. Steam or simmer the caps until tender, cool. Drain the oysters and dust in flour; sauté in hot oil. Chop them to a medium to small size and toss with the bread crumbs, cheese and pancetta. The mixture should be moist; if it is dry add some of the oyster liquid. Pat dry the mushroom caps and fill with a mound of the mixture, firmly packed. Bake at 400° for 10-15 minutes. Can be made the day before; if going straight from refrigerator it will take a bit longer. Additional Comments:
The mushroom stems and the oyster liquid are excellent in soups or pastas.
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