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Ingredientes
- 2 c. hearty hard-textured bread cubes (packed), abt 5 ounce
- 1 c. coarsely-minced mushrooms
- 1/4 c. freshly-grated Parmesan cheese
- 1/4 c. coarsely-minced fresh parsley
- 3 Tbsp. cool butter cut small pcs
- 1 Tbsp. lemon juice
- 1/2 tsp dry thyme
- 1/2 tsp dry basil
- 1/2 tsp salt
- 1/2 tsp Tabasco sauce
- 1/2 tsp freshly-grnd black pepper
- 2 doz medium oysters in shell (about 3 1/2" long)
Direcciones
- Put the bread cubes and mushrooms in a food processor and pulse for a few seconds to combine. Add in the remaining ingredients, except the oysters, and process till the particles are well minced and pea-like in texture, about 30 seconds. Set aside. Preheat the oven to 475 degrees.
- Shuck the oysters, cutting the muscle but leaving the oyster in the deep cupped shell. Cover each oyster loosely with 1 rounded Tbsp. of the breadcrumb-mushroom mix, coating the entire surface of the oyster.
- Arrange the oysters on a baking sheet and place on the middle shelf of the oven. (A thin layer of rock salt on the baking sheet will help the oysters to stay upright.)
- Bake till the topping is golden brown, 6 to 8 min. Watch the time and the oysters carefully - they can overcook and dry out quickly. Serve immediately.
- This recipe yields 4 to 8 servings.
- Comments: This simple topping gets its wonderful earthy flavor from mushrooms, herbs and cheese, making it a perfect finish for baked oysters. Italian- or possibly French-style hearty-textured bread - preferably a day old - will produce the desired crumb consistency; avoid soft, airy loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 127 | |
| Calories from Fat 88 | 69% |
| Total Fat 9.95g | 12% |
| Saturated Fat 5.85g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 505mg | 21% |
| Potassium 113mg | 3% |
| Total Carbs 5.07g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.1g | 0% |
| Protein 4.51g | 7% |
