Stuffed Morel Mushrooms Recipe

Directions

Ingredients :

8 fresh morel mushrooms

butter-flavored cooking spray

1 tablespoon butter

1 tablespoon finely chopped red bell pepper

1 tablespoon thinly sliced green onion, including green part

1 (8 ounce) package cream cheese, softened

1 (6 ounce) can lump crabmeat

1 egg

2 tablespoons finely chopped celery leaves

1 teaspoon Worcestershire sauce

4 dashes hot sauce, or to taste

½ teaspoon sea salt

¼ cup bread crumbs

¼ cup shredded Parmesan cheese

Methods :

Step 1

Place mushrooms in a large bowl of salted water. Soak until clean and soft, 8 hours to overnight.

Step 2

Drain mushrooms, rinse well, and set out to dry on a clean towel.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking pan with cooking spray.

Step 4

Chop mushroom stems finely. Cut mushroom caps in half lengthwise; place cut-side up in a 9×13-inch baking pan.

Step 5

Melt butter in a small skillet over medium heat. Add chopped mushroom stems, red bell pepper, and green onion; cook and stir until green onion is translucent, about 5 minutes. Remove from heat; allow to cool, about 10 minutes.

Step 6

Mix cream cheese, crabmeat, egg, celery leaves, Worcestershire sauce, hot sauce, and sea salt together in a large bowl. Fold in cooled onion mixture. Place a dollop of filling in each mushroom cap with a small spoon.

Step 7

Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.

Step 8

Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.