Gloria Schexnayder makes this easy oyster dish as an appetizer. The ingredients are stirred together then baked in a small casserole. Serve hot from the oven in small plates or shells.
Schexnayder prefers medium-size oysters for this dish.
She does sauté fresh mushrooms if she has them instead of using the jarred or canned ones.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.