In a saucepan cook spinach and onion in a small amount of boiling water for 2 to 3 minutes or till tender; remove excess water.
Thoroughly wash oysters and remove oysters from shell, discarding top shell and washing bottom shell. Place each oyster back on bottom shell.
Combine spinach mixture, 2 Tbsp. margarine or butter, parsley, garlic, hot pepper sauce and pepper. Spoon 1 tsp. spinach mixture on top each oyster.
Mix the bread crumbs and the remaining margarine or butter. Sprinkle over spinach-topped oysters. Sprinkle a dash white vinegar on top of each oyster and top with provolone cheese last.
Bake in a shallow baking pan at 425 deg. 10 to 12 minutes or till the oyster edges begin to curl.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.