OYSTER AND SPINACH-STUFFED MUSHROOMS

By sds6755

Ingredients

• 2 (10 oz) packages frozen chopped spinach
• 24 large, fresh mushrooms
• 6 Tbl. Butter, divided
• 1 (8 oz) container small raw oysters, cut into 24 pieces
• 1 (14 oz) can quartered artichoke hearts, drained and finely chopped
• 1/2 cup finely chopped onion
• 1 (8 oz) container sour cream
• 1/2 cup grated parmesan cheese, divided
• 1/2 tsp. salt
• 2 slices bacon, cooked and crumbled

Details

Servings 12

Preparation

Step 1

Prepare spinach according to package directions; drain and pat dry with paper towels. Set aside.
Remove stems from mushrooms, discarding stems
Melt 2 Tbl. Butter in a large skillet over medium-high heat. Add 12 mushrooms; sauté 4 minutes or until barely tender. Repeat procedure with remaining mushrooms and 2 Tbl. Butter.
Remove from skillet, and place cap-side up in a 15 x 10 inch jelly-roll pan. Place 1 oyster piece in each mushroom cap.
Melt remaining 2 Tb. Butter in a large skillet over medium-high heat. Add artichoke and onion; sauté 3-4 minutes or until tender. Remove from heat and stir in reserved spinach, sour cream, 1/3 cup cheese and salt. Spoon micxture evenly into mushroom caps; sprinkle with remaining cheese and crumble bacon.
Bake 350 degrees for 20 minutes or until thoroughly heated.