Oyster Mushrooms Rockefeller

12 Large Oysters Mushrooms

Olive Oil, to Coat

1 Cup Fresh Spinach, Firmly Packed

1 Stalk Celery, Roughly Chopped

2 Large Scallions, Green Parts Only, Chopped

1/4 Cup Chopped Parsley

1 Small Clove Garlic

2 Teaspoons Capers, Drained

1 Tablespoon Non-Dairy Margarine

1 Tablespoon Olive Oil

1 Tablespoon All Purpose Flour

1/4 Cup Plain Non-Dairy Milk

Dash Tabasco Sauce

1 Tablespoon Nutritional Yeast

1/4 Teaspoon Ground Fennel Seed

Salt and Pepper, to Taste

Fresh Lemon Juice (Optional)

Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil. Lay out your mushrooms on the sheet, spaced evenly, and lightly brush with oil. Set aside.

In your food processor or blender, combine the spinach, celery, scallions, parsley, garlic, and capers. Blend thoroughly, until mostly smooth but still slightly coarse. No need to go crazy here, a bit of texture is a welcome thing.

Meanwhile, set a medium saute pan over moderate heat, and melt down the margarine along with 1 tablespoon of olive oil. Once, liquefied, quickly whisk in the flour to fully moisten, and cook for 5 - 8 minutes until very lightly browned, stirring constantly to prevent burning. Slowly pour in the non-dairy milk while whisking, and cook for just another minute or so until thickened. Turn off the heat, and whisk in the Tabasco sauce, nutritional yeast, and ground fennel. Transfer the green contents of the blender or food processor, and add them into your roux. Stir well to combine and season with salt and pepper to taste.

Pile the filling on top of your mushrooms; about 1 - 2 tablespoons, depending on the size of the mushroom. Bake for 10 - 15 minutes, until the mushrooms are tender. Serve hot, with a squeeze of fresh lemon juice if desired.

Makes 12 Appetizer Servings

©Hannah Kaminsky http://www.bittersweetblog.com