STUFFED MOREL MUSHROOMS

Stuffed Morel Mushrooms image

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

Provided by Tarilbrown

Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes

Time 9h20m

Yield 8

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 356.3 mg, Sugar 0.7 g