Recipe
- 1 tablespoon olive oil
- 1 large leek, white part only, thinly sliced
- 5 ounces spinach
- 6 mushrooms, diced
- ¼ teaspoon salt
- 1 cup cooked brown rice
- 1 egg
- 8 medium oysters
Topping
- 1 tablespoon olive oil
- 1 shallot, diced
- ¼ cup panko
- 1 teaspoon Herbs de Provence
Preheat oven to 375° F.
In a skillet over medium heat, add olive oil and leeks. Cook until slightly caramelized.
Add spinach and mushrooms. Stir until cooked, about 5 minutes.
Remove sauteed vegetables from heat and place into a bowl. Add cooked brown rice and egg and combine. Set aside.
To prepare topping, to a pan over medium heat add olive oil and diced shallot. Cook until translucent. Add panko and Herbs de Provence. Stir constantly until the mixture is browned, being careful that it does not burn. Set aside.
Spray individual ramekins with cooking spray. Fill ramekins halfway with filling. Layer 4 oysters per ramekin. Add remaining filling. Evenly divide topping. Cook for 20 to 30 minutes, or until cooked through.
Upturn ramekins onto plates or eat directly out of the ramekins and enjoy.
Developed in partnership with the Department of Agricultural and Human Sciences and NC Sea Grant.
DID YOU KNOW?
Oysters are a major aquaculture product in North Carolina. In 2023, oyster aquaculture was a $24.66 million industry!
Erika Young, Coastal and Marine Education Specialist
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