You know spring is here when the morel mushrooms start to pop up in the woods. These are awesome!

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Recipe Summary

prep:
35 mins
cook:
35 mins
additional:
8 hrs 10 mins
total:
9 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place mushrooms in a large bowl of salted water. Soak until clean and soft, 8 hours to overnight.

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  • 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.

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.

Nutrition Facts

165 calories; protein 8.2g 17% DV; carbohydrates 4.4g 1% DV; fat 13g 20% DV; cholesterol 71.6mg 24% DV; sodium 356.3mg 14% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/25/2016
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 always fried the few morels's that I have found and had never baked them prior to this. When you fry them they keep their long cylinder shape but when I stuffed them and baked them as directed in this recipe they flattened out like a pancake. No biggie however while the stuffing tasted excellent it completely overwhelmed and drowned out that delicate flavor of the morel which was not a good thing. I feel like I wasted the few that I was able to find this season. This recipe would be great with portobello caps or the stuffing for most any mushroom but not a morel unless you are trying to disguise it. Read More
(3)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/24/2016
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 always fried the few morels's that I have found and had never baked them prior to this. When you fry them they keep their long cylinder shape but when I stuffed them and baked them as directed in this recipe they flattened out like a pancake. No biggie however while the stuffing tasted excellent it completely overwhelmed and drowned out that delicate flavor of the morel which was not a good thing. I feel like I wasted the few that I was able to find this season. This recipe would be great with portobello caps or the stuffing for most any mushroom but not a morel unless you are trying to disguise it. Read More
(3)
Rating: 5 stars
03/23/2017
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 mushrooms Which made like 30. Read More