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Stuffed Morel Mushrooms
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Savory crab and cream cheese stuffed morel mushrooms, baked to perfection for a delicious appetizer.
Ingredients:
  • 8 fresh morels - trimmed, washed, and dried
  • 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
  • 0.5 teaspoon sea salt
  • 0.25 cup bread crumbs
  • 0.25 cup shredded Parmesan cheese
Instructions:
  • Preheat your oven to 350°F (175°C) and generously coat a 9x13-inch baking pan with cooking spray.
  • Finely chop mushroom stems then place mushroom caps cut-side up in a 9x13-inch baking pan.
  • In a small skillet over medium heat, melt butter. Add chopped mushroom stems, red bell pepper, and green onion. Cook and stir until the green onion is translucent, approximately 5 minutes. Remove from heat and let it cool for about 10 minutes.
  • Combine cream cheese, crabmeat, egg, celery leaves, Worcestershire sauce, hot sauce, and sea salt in a large bowl. Gently stir in the cooled onion mixture. Fill each mushroom cap with a spoonful of the mixture.
  • Combine bread crumbs and Parmesan cheese in a small bowl, then generously sprinkle the mixture over the stuffed mushroom caps.
  • Bake until the filling turns a beautiful golden brown color, approximately 30-35 minutes in the preheated oven.

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