Oyster Mushroom Rockefeller

One of my favorite dishes as a kid growing up in the Bay Area of California was Oysters Rockefeller, originally from New Orleans, we must’ve stolen it for all the amazing seafood we get in SF!

Here is a version using oyster mushrooms in place of real oysters

2 cloves of garlic

2 cups spinach

½ bunch parsley

½ bunch green onions

¾ cup melted earth balance vegan butter

4 splashes of tabasco

1Tablespoon nutritional yeast

½ c. panko

2 teaspoons old bay seasoning

Kelp granules for sprinkling

Extra Panko for topping

Preheat the oven to 425 degrees

In a food processor combine all the ingredients except the kelp granules, and pulse until well combined. Remember to scrape down the bowl to insure an even mixture.

When breaking down the mushrooms try to keep them as whole as you can to make a mock oyster, you can also put small piles of them together.

Coat the mushrooms in olive or coconut oil, lay flat on a silicone baking dish and put a small scoop of the mixture on each piece. Sprinkle kelp granules on top.

Bake for 10 minutes, remove from the oven and sprinkle each piece with panko, return to the oven and brown for an additional 2 minutes.


I served these in lettuce cups with a slice of lemon, it made them extremely easy to eat. What a surprise how well these turned out!




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