Vegetarian Baked Oysters with Garlic Parmesan Butter
Elevate your appetizer game with these irresistible Vegetarian Baked Oysters with Garlic Parmesan Butter, a plant-based twist on the classic seafood dish, brimming with rich, savory flavors. Tender oyster mushroom caps mimic the texture of shellfish, while a luscious garlic-infused Parmesan butter fills every bite with indulgent goodness. Topped with a crispy, golden panko breadcrumb mixture enhanced by fresh parsley and zesty lemon, these baked delights are as visually stunning as they are delicious. Perfect for entertaining or an elegant weeknight treat, this quick and easy recipe comes together in just 35 minutes and pairs beautifully with a squeeze of fresh lemon. Whether you're vegetarian or simply exploring new flavors, this dish is certain to impress!
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Ingredients
- 12 large caps oyster mushrooms
- 4 tablespoons unsalted butter
- 4 cloves garlic
- 0.5 cup Parmesan cheese
- 0.5 cup panko breadcrumbs
- 1 tablespoon fresh parsley
- 1 teaspoon lemon zest
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 as needed lemon wedges
Directions
Step 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
Wipe clean the oyster mushrooms with a damp paper towel. Trim the stems slightly, but leave enough for a solid base. Place them on the baking sheet, gill side up.
Step 3
In a small saucepan over low heat, melt the butter. Mince the garlic cloves and add them to the butter, cooking gently for about 2 minutes until aromatic. Avoid browning the garlic.
Step 4
Remove the saucepan from heat and stir in the grated Parmesan cheese, ensuring it melts and combines well with the butter.
Step 5
In a small mixing bowl, combine the panko breadcrumbs with finely chopped fresh parsley, lemon zest, sea salt, and black pepper.
Step 6
Spoon the garlic Parmesan butter evenly over each mushroom cap, filling the gill side.
Step 7
Sprinkle the breadcrumb mixture generously over the mushrooms, ensuring even coverage.
Step 8
Bake in the preheated oven for 12-15 minutes, or until the mushrooms are tender and the breadcrumb topping is golden and crisp.
Step 9
Remove from the oven and let cool slightly. Serve with lemon wedges on the side for squeezing over the top.
Nutrition Facts
| Serving size | (399.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 805.6 |
| Total Fat 64.3g | 0% |
| Saturated Fat 37.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 168.5mg | 0% |
| Sodium 1709.3mg | 0% |
| Total Carbohydrate 41.2g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 6.9g | |
| Protein 29.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 510.7mg | 0% |
| Iron 3.2mg | 0% |
| Potassium 1119.6mg | 0% |
Source of Calories