Best Stuffed Morel Mushrooms Recipes

STUFFED MOREL MUSHROOMS

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.

CRAB-STUFFED MOREL MUSHROOMS

Steps:

• Gently clean whole morel mushrooms of dirt and grit; place mushrooms, stem sides down, in a colander and drain for about 5 minutes.
• Trim bottoms of the hollow stems, so the hole is big enough for filling.
• Mix cream cheese, crabmeat, and green onion in a bowl until evenly combined.
• Spoon mixture into a heavy resealable plastic bag. Force the cream cheese mixture into a corner of the bag. Cut a small snip off the corner of the bag.
• Insert cut tip of the plastic bag into the hollow stem of each mushroom and fill the mushrooms with the cream cheese mixture.
• Place dry breading mix in a shallow bowl. Roll the stuffed mushrooms in the dry mix; tap off excess breading.
• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Deep-fry the stuffed mushrooms until the breading is golden brown and the mushrooms are tender, 3 to 4 minutes. Allow to drain on paper towels.

STUFFED MOREL MUSHROOMS RECIPE

Steps:

• Preheat the oven to 375 degrees. Use a mixing bowl to combine the crab, mayonnaise, cream, fresh chives, egg yolk, Parmesan, and bread crumbs. Season with salt and pepper and combine very thoroughly. Stuff each morel with the crabmeat filling. Heat an oven-proof skillet or saute pan and melt four tablespoons of the butter. Transfer the stuffed morels to the skillet and saute quickly, turning on all sides to brown. Add the remaining butter and garlic to the skillet and continue cooking for another minute. Transfer the pan to the oven and bake for about eight minutes, or until the mushrooms and the filling are heated through. The morels should be golden brown. Remove from the oven and sprinkle with the fresh parsley. Serve immediately with garlic butter drizzled over the top. This recipe yields 4 servings.