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Stuffed Morel Mushrooms

Rated as 4.33 out of 5 Stars

"You know spring is here when the morel mushrooms start to pop up in the woods. These are awesome!"
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9 h 20 m servings 165
Original recipe yields 8 servings


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  1. Place mushrooms in a large bowl of salted water. Soak until clean and soft, 8 hours to overnight.
  2. Drain mushrooms, rinse well, and set out to dry on a clean towel.
  3. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  4. Chop mushroom stems finely. Cut mushroom caps in half lengthwise; place cut-side up in a 9x13-inch baking pan.
  5. 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.
  6. 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.
  7. Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.
  8. Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.


  • Cook's Notes:
  • Substitute orange or yellow bell pepper for the red bell pepper if preferred.
  • I made my own bread crumbs from garlic bagel slices crushed with a rolling pin.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 165 calories; 13 4.4 8.2 72 356 Full nutrition

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Read all reviews 2
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I am torn on how to rate this recipe and I'll try to explain why. Was the stuffing mix out of this world? Absolutely! Was a morel the best kind of mushroom to put it in? Absolutely not! I have a...

there are 100+ recipes for this, and this was y far the easiest and in my opinion the best! DO NOT FORGET THE BREAD CRUMBS! They are crucial. I opted for no hot sauce, and used regular ole mushr...