Description
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
- ½ teaspoon sea salt
- ¼ cup bread crumbs
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking pan with cooking spray.
- Chop mushroom stems finely. Cut mushroom caps in half lengthwise; place cut-side up in a 9×13-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.
Prep Time: 35 mins
Cook Time: 35 mins
Total Time: 9 hrs 20 mins
Servings: 8