Stuffed Morel Mushrooms recipe

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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

Nutrition Info

164.7 calories
carbohydrate: 4.4 g
cholesterol: 71.6 mg
fat: 13 g
fiber: 0.4 g
protein: 8.2 g
saturatedFat: 7.7 g
servingSize: -
sodium: 356.3 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  3. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

  4. Chop mushroom stems finely. Cut mushroom caps in half lengthwise, place cut-side up in a 9x13-inch baking pan.

  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.

  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.

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

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

Recipe Yield

8 servings

Recipe Note

You know spring is here when the morel mushrooms start to pop up in the woods. These are awesome!

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