Each spring while searching for morels, my cousin and I inevitably discuss different ways to prepare them. He was curious about stuffing them, so I came up with this twist on crab stuffing.


Recipe Summary

20 mins
45 mins
25 mins
6 morels


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Clean morels thoroughly, rinsing the insides as best as possible. Cut stem down to 1 inch to create a clear opening to insert stuffing.

  • Toast pine nuts in a dry skillet over medium-low heat, shaking frequently until golden brown, about 5 minutes. Let cool; chop finely.

  • Combine pine nuts, crabmeat, Parmesan cheese, mayonnaise, thyme, pepper, garlic powder in a food processor; pulse into a fine paste.

  • Spoon crab paste into a heavy-duty plastic bag and snip off 1 corner with scissors. Pipe paste into morels.

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and grease with butter.

  • Beat 2 egg whites in a bowl. Place bread crumbs in a second bowl. Roll stuffed morels in the egg whites, then coat evenly with bread crumbs. Place morels on the prepared baking sheet, leaving plenty of space between them.

  • Bake in the preheated oven until golden brown, 15 to 18 minutes. Flip morels and rotate the baking sheet every 5 minutes to ensure even baking. Serve while still warm.

Cook's Notes:

I haven't tried substituting cream cheese for mayo yet, and I'd be curious what a little Old Bay Seasoning added in would taste like...

Injection of the mix can be tough given the smaller diameter of a Morel's stem. I prefer to use a marinade injector without the needle, but a heavy duty baggie with the corner snipped could work as well.

Nutrition Facts

117 calories; protein 6.3g; carbohydrates 8.4g; fat 6.6g; cholesterol 12.2mg; sodium 272.2mg. Full Nutrition