Ingredients:

3 marinated portabella mushrooms (see recipe)
3 Louisiana oysters per mushroom
Olive oil
Balsamic vinegar
Chopped parsley
A pinch of Creole seasoning

Grill marinated mushroom caps till soft. In pan, saute oysters in extra virgin olive oil. Place sauteed oysters on mushroom caps and top with balsamic vinegar and chopped parsley and Creole seasoning.

And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce.

Marinated Mushrooms

Ingredients:

3 Portabella mushrooms (caps only)
1 cup extra virgin olive oil
3 ounces red wine vinegar
1 ounce soy sauce
5 peeled garlic cloves

Mix and marinate overnight, fully covering mushroom caps.