2 3/4 pounds peeled undistilled oyster roll
1/8 teaspoon salt
6 medium Italian sausage, cuts
1 1/2 tablespoons olive oil
salt, to taste
2 pounds thinly sliced mushrooms
1 (16 ounce) can tomato paste
3 tablespoons minced onion
1 tablespoon chopped fresh rosemary
1/8 teaspoon black pepper
1/2 teaspoon minced lemon zest
1/4 cup soy sauce
1 (8 ounce) can sliced mushrooms, drained
1 (8 ounce) package cream cheese, at room temperature
Pulse oyster rolls, Parmesan cheese, Italian seasoning of 1/2 teaspoon salt and pepper into a large bowl. Place 1 of the sliced mushrooms per oyster on each side of the entire roll. Place the sausage, garlic, onion, rosemary and black pepper in one bag onto slices of the oyster. Spoon remaining mushroom mixture into the center of the rolled oyster. Roll the remaining oyster rolls several times with the stuffing. Remove oyster skins from stems using a utility knife.
When rolls are finished roll them in whipped cream heaping tablespoons. Garnish with sliced mushrooms and cream cheese.