Stuffed Morel Mushrooms

This recipe for stuffed morel mushrooms includes a savory cream cheese and crab filling. The mushrooms are then baked for a tasty bite-sized appetizer.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 165 Calories

Ingredients

• 1 egg
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon butter
• 1 teaspoon Worcestershire sauce
• butter-flavored cooking spray
• 1 (6 ounce) can lump crabmeat
• 8 fresh morels - trimmed, washed, and dried
• 1 tablespoon finely chopped red bell pepper
• 1 tablespoon thinly sliced green onion, including green part
• 2 tablespoons finely chopped celery leaves
• 4 dashes hot sauce, or to taste
• 0.25 cup bread crumbs
• 0.5 teaspoon sea salt
• 0.25 cup shredded Parmesan cheese

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Step 5

Mince mushroom stems. Cut mushroom caps in half, lengthwise; place cut-sides up into prepared baking pan.

Step 6

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.