Baked Oysters Florentine

Baked Oysters Florentine Recipe
Prep time
Cook time
Total time
Serves: 6
  • 3 dozens fresh sustainable oysters (in the shell)
  • 2 oz. grated organic Parmesan cheese
  • ¼ tsp. freshly ground black pepper
  • 1 Tbsp. organic extra virgin olive oil
  • 1 slice Food for Life Brown Rice Bread
  • 1 package (10oz) frozen chopped organic spinach
  • 2 tsp. organic garlic cloves, minced
  • ½ c. chopped fresh parsley
  • 3 tsp. organic Worcestershire sauce
  • 1 tsp. organic hot sauce
  1. Preheat oven to 450 degrees F. Thaw spinach.
  2. Light toast bread in toaster. Add toast to a Magic Bullet or food processor. Pulse to create coarse breadcrumbs.
  3. Add oil to a medium saucepan over medium-high heat. Add garlic; sauté 1 minute.
  4. Stir in spinach and parsley; gradually add Worcestershire, breadcrumbs, pepper and hot sauce. Remove spinach mixture from heat, and add Parmesan cheese.
  5. Scrub oyster shells, and open; discard tops. Loosen meat, but leave it in the bottom shell. Make a bed of rock salt in a 15- x 10-inch jellyroll pan, and arrange oysters. Top oysters generously with spinach mixture.
  6. Bake for 10 minutes.

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Nutrient Information Per Batch

931.17 kcal Calories, 1282.22 mg Calcium, 61.52 g Carbohydrate, 316.4 mg Cholesterol, 46.36 g Total Fat, 11.51 g Fiber, 43.04 mg Iron, 490.79 mg Magnesium 2137.97 mg Potassium, 70.77 g Protein,348.98 mcg Selenium, 2417.41 mg Sodium, 6.88 g Sugars, 461.87 mg Zinc, 15.68g Saturated fat, 0 trans Fat, 16.58 g Monounsaturated fats, 7.32 g Polyunsaturated fats, 36674.1 IU Vitamin A, 0.94 mg Vitamin B6, 99.34 mcg Vitamin B12, 80.33 mg Vitamin C, 1612.8 IU Vitamin D, 14.92 Vitamin E, 1559.53 mcg Vitamin K, 514.64 mcg Folate,0.84 mg Vitamin B1(Thiamin),8.99 mg Vitamin B3(Niacin),1.44 mg Vitamin B2(Riboflavin), 0.03 mcg Lycopene, 37605.4 mcg Lutein and Zeaxanthin, 0.7 g ALA, 1.35 g EPA, 1.47 gDHA,1263.6 mg Phosphorous, 4.08 mg Manganese, 3.22 mcg Alpha carotene, 21565.2 mcg Beta carotene, 4 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Soy
  • No Red Meat
  • No Pork
  • No Eggs
  • No Nuts
  • No Seeds
  • No Poultry
  • No Corn
  • No Peanuts
  • No Gluten
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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