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Chefs of
by Mike Lane & Chefs of Rodnreel
Recipe by Glen Nephew (GlennB)

Personal Notes: Serve with crispy French bread.


• 2 cups (1/2 Ib.) sliced fresh mushrooms
• 2 green onions, chopped
• 1/2 stick butter
• 1/2 pt. (1 cup) oysters, roughly 18 count, with liquid
• 1/2 cup Italian breadcrumbs
• 1/4 cup grated parmesan cheese
• 1/4 tsp. cayenne
• 1/3 cup olive oil


Saute mushrooms and green onions in butter.

Add oysters and liquid.

Cook on medium fire till edges curl.

Add breadcrumbs, cheese, and cayenne.

Mix together.

Spoon into 2 ramekins and drizzle with olive oil.

Bake at 350 degrees for 5 minutes or until heated through.

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