Oyster Mushrooms Rockefeller

• 3 Tablespoons Butter, Divided
• 1/3 cups Breadcrumbs
• 1/3 cups Grated Parmesan Cheese
• 3 cloves Minced Garlic
• 3 cups Fresh Spinach Leaves, Torn Or Roughly Chopped
• 1/2 cups Fresh Parsley Leaves
• Salt As Needed
• 1/2 pounds Oyster Mushrooms, Separated

1. Preheat oven to 400u0b0F.
2. Melt 1 tablespoon of the butter and combine it gently with the breadcrumbs and Parmesan cheese. Set the mixture aside.
3. In an ovenproof skillet (8-10 inches), heat 1 tablespoon of the butter with the garlic over medium heat. When butter melts, cook garlic for 1 minute, then add spinach with a sprinkle of salt. Stir the spinach to wilt for 1-2 minutes, then stir in parsley and remove the mixture to a plate to rest. Turn the heat off the skillet and add the remaining butter.
4. When butter melts and coats the bottom of the skillet, add mushrooms in one even layer. Spoon the spinach mixture on top and sprinkle the breadcrumbs over the whole skillet.
5. Bake at 400u0b0F for 10-15 minutes, until mushrooms are wilted and breadcrumbs have browned. Serve warm as a side dish or over bread as crostini.
6. Enjoy!

butter, breadcrumbs, parmesan cheese, garlic, fresh spinach leaves, parsley, salt, oyster mushrooms

Taken from tastykitchen.com/recipes/sidedishes/oyster-mushrooms-rockefeller/ (may not work)