Oyster Mushroom Rockefeller is the most delicious vegetarian oysters Rockefeller. Toasty, slightly-slimy mushrooms, garlicky, butery spinach, and crispy bread crumbs on top. This is a lovely side dish but also really nice on toast for an appetizer or lunch. I like to serve this with homemade crusty bread for scooping.
FINALLY VEGETARIANS CAN HAVE SOMETHING SLIMY TOO!
I know, you're welcome.
In our house, we have this thing: Jay doesn't like mushrooms but he'll definitely come to play with an oyster mushroom. I don't like oysters unless they're baked into some kind of cool delicious flavor situation.
I like the flavor, don't mind the slime, but I have a fear of seafood grit aka dirt aka sand in my food. If I get one teensy gritty feeling between my teeth I am DONE for the entire meal.
Recipe Notes and Variations
- So, this is Vegetarian Oysters Rockefeller, with a big hunk of local mushrooms. The base is pretty classic - butter, spinach, parsley, garlic, bread crumbs and parm. The mushrooms get roasted the in the drippings from the garlic (garlic butter, guys, garlic butter), and it's a mushroom side dish, salad, appetizer (over bread duh), or lunch. You pick!
- You can make this vegan by using vegan butter and skipping the parm OR using nutritional yeast instead of Parmesan cheese.
- This recipe is gluten free as long as you use GF breadcrumbs.
- For timing, this entire dish takes about 30 minutes. I also like to make this in advance up to the final baking step, then doing just the baking right before serving.
Ingredients and Ingredient Variations
- You need a big mountain of oyster mushrooms, so wait for them to go on sale. You could OF COURSE make this with other mushrooms, any kind you like.
- Butter, for lots of flavor.
- Garlic, fresh if you have it, or from a jar or tube in a pinch.
- Spinach. I like just a few leaves of fresh spinach in this dish, but 2 tablespoons of drained frozen spinach works well too!
- Fresh parsley, for flavor. If you don't use a ton of fresh herbs, you can skip this.
- Bread crumbs, parmesan cheese, and salt for a delicious, crispy topping.
Mushrooms Rockefeller Recipe FAQ
Oysters Rockefeller, named for their extreme richness (get it, Rockefeller was rich, so is this dish...), generally have a green sauce or spinach, cheese and/or heavy cream, and are broiled until fully cooked. There are lots of variations, but most of them have the same few components.
As the name suggests, mushrooms Rockefeller are prepared nearly the same way as oysters Rockefeller, using mushrooms instead of oysters. The dish is vegetarian and still utterly delicious.
Step by Step Instructions
First, preheat the oven to 400F and melt half the butter.
Pour the butter into the bread crumbs and parmesan and stir them gently together with a fork. Set this aside for later - it tops the dish before we bake it.
Then, grab a skillet that can go in the oven (you can also transfer to a baking dish, or just get a cast iron skillet. Or use a regular skillet! They can almost all go in the oven up to 450F or so, Google it.), melt another bit of the butter over medium heat and add the garlic.
Let the garlic cook for just one minute, then add the spinach. Sprinkle the dish lightly with salt.
Cook the spinach for 1-2 minutes until it starts to wilt, then turn the heat off the skillet and stir in the parsley. Transfer the whole mixture to a plate to hang.
(This is the same plate we started with - look how much the spinach cooks down.)
Now, add the last little bit of the butter to the skillet (still hot, but turned off) to melt, then arrange the mushrooms in the skillet in one even layer. They can overlap some; they'll cook down a lot in the oven. Sprinkle the mushrooms with salt.
Spoon the spinach mixture into the skillet over the oyster mushrooms, then sprinkle everything with the breadcrumb mixture.
Bake the dish for 10-15 minutes (depending on your oven and skillet), until the mushrooms are soft and toasty at the edges and the breadcrumbs are toasted.
This can be used for so many parts of your meal, and I am telling you, this is the BEST way to enjoy mushrooms. It's got 2 veggies in it, after all, and the parmesan breadcrumb mixture doesn't hurt a dang thing. You. Will. Love. This.
- This can be made into a meal with some plain white rice and grilled chicken.
- This is also great alongside blackened salmon!
- I love this alone with crusty bread as an appetizer or lunch.
Make Ahead and Leftover Storage
- To prep this dish in advance, make the entire dish up until the final baking step. Let the skillet cool, then cover the pan and keep it in the fridge until you'd like to serve, then bake it in the oven. You'll probably need to add 5 minutes of baking time to get the bread crumbs nice and toasty if the dish is coming out of the fridge.
- Leftovers can be reheated in the microwave or in the skillet on the stovetop OR in the oven at 350F until the bread crumbs get crispy again.
If you've been looking for a new oyster mushroom recipe, this is your moment! Enjoy this, you'll LOVE these.
Oyster Mushrooms Rockefeller
- 3 tablespoons butter divided
- ⅓ cup breadcrumbs
- ⅓ cup grated parmesan cheese
- 3 cloves minced garlic
- 3 cups fresh spinach leaves torn or roughly chopped
- ½ cup fresh parsley leaves
- salt as needed
- ½ pound oyster mushrooms separated
- Preheat the oven to 400F.
- Separate the butter into 3 equal parts. Melt 1 tablespoon of the butter and combine it gently with the breadcrumbs and parmesan cheese. Set the mixture aside.
- In an ovenproof skillet (8-10 inches), heat 1 tablespoon of the butter with the garlic over medium heat. When the butter melts, cook the garlic for 1 minute, then add the spinach with a sprinkle of salt. Stir the spinach to wilt for 1-2 minutes, then stir in the parsley and remove the mixture to a plate to rest. Turn the heat off the skillet and add the last tablespoon of butter.
- When the butter melts and coats the bottom of the skillet, add the mushrooms in one even layer. Spoon the spinach mixture on top and sprinkle the breadcrumbs over the whole skillet.
- Bake at 400F for 10-15 minutes, until the mushrooms are wilted and the breadcrumbs have browned. Serve warm as a side dish or over bread as crostini. Enjoy!
This recipe was originally published in March 2017 and has been updated with better instructions and images.