This is a once-a-year treat, seafood and cream cheese-stuffed whole morel mushrooms. The taste is simply to die for. White morels are best. Harvest at the end of the season. Hint: The end of the season produces the biggest morel mushrooms.

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Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
12
Yield:
6 large stuffed mushrooms
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Gently clean whole morel mushrooms of dirt and grit; place mushrooms, stem sides down, in a colander and drain for about 5 minutes.

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  • 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.

Cook's Note:

Bread the mushrooms with dry breading mix or wet breading, your choice.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading mix and oil. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

117 calories; protein 2.5g; carbohydrates 4.1g; fat 10.2g; cholesterol 22.4mg; sodium 192.9mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
05/18/2019
What a delicious treat! So glad I came across this recipe during morel season in Michigan. My family loves it. Will be saving it for years to come! Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/24/2016
I made 2 different stuffed morel's last night and these were a bigger hit. I did make 1 changes but only because I got the 2 recipes mixed up while in the kitchen. Chopped red bell pepper accidentally found its way into this recipe but as it turns out it worked nicely in this one too. My mushrooms were very small and I wasn't able to stuff a whole lot in them so I took the leftover stuffing and baked it separately adding some parm on the top to get a nice dark crust. The one thing the other recipe had going for it was that it used real crab instead of the imitation. My thoughts are that if you are only going to get this delicate treat once a year then you should really go all out and use real crab but that is just my opinion. If I happen to find anymore this season I will most definitely make this recipe again and if not...there is always next Spring. Thanks for the great recipe! Read More
Rating: 5 stars
05/18/2019
What a delicious treat! So glad I came across this recipe during morel season in Michigan. My family loves it. Will be saving it for years to come! Read More