Stuffed Morel Mushrooms recipe
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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
Nutrition Info
- 164.7 caloriescarbohydrate: 4.4 gcholesterol: 71.6 mgfat: 13 gfiber: 0.4 gprotein: 8.2 gsaturatedFat: 7.7 gservingSize: -sodium: 356.3 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Stuffed Morel Mushrooms
Directions
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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.