This stuffed morel mushrooms recipe is a sure sign spring is here — it's when morel mushrooms start to pop up in the woods. These are awesome!
Ingredients
- 8 freshs morel mushrooms - trimmed , washed, and dried
- butter-flavored cooking spray
- 1 tablespoon unsalted butter
- 1 tablespoon minced red bell pepper
- 1 tablespoon thinly sliced green onion , including green part
- 1 package cream cheese , 8 ounce
- 1 can lump crabmeat , 6 ounce
- 2 tablespoons minced celery leaves
- 1 egg
- 1 teaspoon Worcestershire sauce
- 4 dashes hot sauce , or to taste
- 0.5 teaspoons sea salt
- 0.25 cups bread crumbs
- 0.25 cups shredded Parmesan cheese
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
-
2
Mince mushroom stems. Cut mushroom caps in half, lengthwise; place cut-sides up into prepared baking pan.
-
3
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.
-
4
Mix cream cheese, crabmeat, celery leaves, egg, Worcestershire sauce, hot sauce, and sea salt together in a large bowl. Fold in cooled onion mixture. Place a dollop of crabmeat filling into each mushroom cap with a small spoon.
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5
Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.
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6
Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.
Nutrition Facts
Per serving
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