Oyster Stuffing Portabella Mushrooms

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 10 portabella mushrooms, stemmed
• 2 tablespoons olive oil, divided
• 1 lb sourdough bread, 10 cups cubed
• 1 pint raw oyster, coarsely chopped
• 4 tablespoons butter
• 1 cup celery, finely chopped
• 2 cups onions, chopped
• 1/4 cup fresh parsley, plus
• 2 tablespoons fresh parsley, minced
• 1 tablespoon fresh sage, minced
• 1 tablespoon fresh thyme, minced
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper, ground
• 1/4 teaspoon nutmeg, freshly grated
• 1/8 teaspoon clove, ground
• 1 cup vegetable stock (or 1 cup no-chicken stock)
• 2 large eggs, beaten

Recipe

• 1 preheat oven to 400 degrees f.
• 2 gently scrap brown gills from inside of each mushroom cap. lightly wipe with damp papertowel. rub each cap with a little olive oil and set aside.
• 3 toast bread cubes until golden brown on baking sheet, and remove to a large bowl.
• 4 heat butter over medium high heat in a large skillet, add onions and celery and cook, stirring, about 5 minutes until tender.
• 5 remove from heat and stir in parsley and other spices. stir in stock and eggs.
• 6 stir in bread cubes, and chopped oysters and toss well until stuffing is moist but not packed together.
• 7 remove approximately 4 cups stuffing and place in food processor. pulse until mixture is finely chopped and comes together slightly, about 30 seconds. repeat if necessary so you have about 3 cups of chopped stuffing.
• 8 reserve remaining stuffing and place in small casserole dish. refrigerate for later use.
• 9 divide the stuffing among the mushroom caps, and 1/2 cup for each mushroom. place filled mushrooms on a baking sheet.
• 10 bake until golden brown on top and mushrooms are tender, about 15 to 18 minutes. garnish with remaining 2 tablespoons minced parsley.