Popular Recipes Stuffed Morel Mushrooms

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Stuffed Morel Mushrooms

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

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
• 1/2 teaspoon sea salt
• 1/4 cup bread crumbs
• 1/4 cup shredded Parmesan cheese

Instructions :

Prep : 35M	Cook : 8M	Ready in : 9H20M

• Place mushrooms in a large bowl of salted water. Soak until clean and soft, 8 hours to overnight.
• Drain mushrooms, rinse well, and set out to dry on a clean towel.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Chop mushroom stems finely. Cut mushroom caps in half lengthwise; place cut-side up in a 9x13-inch baking pan.
• 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.
• 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.
• Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.
• Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.

Notes :

• Substitute orange or yellow bell pepper for the red bell pepper if preferred.
• I made my own bread crumbs from garlic bagel slices crushed with a rolling pin.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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