Ingredients
Scale
- 1 pound white button mushrooms
- 1/2 teaspoon salt
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 can smoked oysters, packed in olive oil (3 – 4 ounces)
- 1 can wild caught sardines, packed in water (3 – 4 ounces)
- 3 green onions (white and light green parts only), chopped
- 1 tablespoon fresh parsley, chopped, plus additional for garnish
Instructions
- Preheat oven to 350° F.
- Rinse mushrooms and carefully remove (and reserve) stems so that there is a space in the mushroom cap to place the stuffing. Set mushroom caps aside.
- In a food processor, pulse the mushroom stems and garlic 6-8 times or until finely chopped. You will use the food processor again, so no need to clean it right away.
- Heat olive oil in a skillet over medium heat and add the mushroom and garlic mixture with salt. Saute until liquid from mushrooms releases and evaporates (about 5 minutes). Set aside.
- Drain oysters and sardines. Process in food processor along with lemon until a smooth paste. Add the reserved cooked mushroom and garlic mixture, green onions, and parsley. Taste and add additional salt if desired.
- Put mushroom caps in dish large enough to hold all in a single layer.
- Use a teaspoon to scoop a small amount of filling into each mushroom cap, using all of the filling and mounding up as needed.
- Bake in preheated oven for 20-25 minutes.
- Garnish with additional chopped parsley before serving. Serve warm or at room temperature.
- Prep Time: 20
- Cook Time: 25
- Category: Appetizer