Oysters Rockefeller Appetizer Bites
1 can (22 oz.) oysters, drained
1 egg, beaten
1 c. fresh spinach, chopped
1/3 c. Parmesan
2 T. feta cheese
1/4 c. bread crumbs
dash of garlic powder
Set oysters aside, mix all other ingredients well.
Spoon into wells of mini muffin pan.
Place an oyster on top of each filled muffin cup. (NOTE: there should be about 20-22 oysters in the can. If you run out of them before you run out of the spinach-cheese filling, you can cut some in half.)
Bake at 350˚ for 15 minutes.
2 comments:
I was actually not perfectly happy with the way these turned out. They were a bit too "eggy" and tasted more like little quiches. I think next time I'd use only a little bit of egg white to hold it together. Needs some work.
Also note that I put a strip of shaved Romano cheese over the top of the oyster--that's what you're seeing in the photo.
I haven't had oysters rockafeller in awhile, thanks for the recipe
Post a Comment