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 , 8 ounce
• 1 , 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. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 Mince mushroom stems. Cut mushroom caps in half, lengthwise; place cut-sides up into prepared baking pan.
3. 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. 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.
5. 5 Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.
6. 6 Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.

Nutrition per serving