These savory stuffed morel mushrooms are a delightful appetizer filled with a creamy crabmeat mixture and topped with a crispy Parmesan crust. Perfect for entertaining or a special occasion.
Ingredients
12 whole morel mushrooms
2 tablespoons butter
1 medium red bell pepper
2 stalks green onions
8 ounces cream cheese
6 ounces crabmeat
2 tablespoons celery leaves
1 large egg
1 teaspoon Worcestershire sauce
1 dash hot sauce
to taste sea salt
1 cup bread crumbs
1/2 cup Parmesan cheese
Method
Begin by heating your oven to 350°F (175°C) and lightly coat a 9x13-inch baking dish with non-stick cooking spray.
Finely chop the stems of the morel mushrooms. Halve the caps lengthwise and position them cut-side up in the greased baking dish.
In a small skillet over medium heat, melt some butter. Add the minced mushroom stems, diced red bell pepper, and chopped green onions. Sauté until the onions are translucent, about 5 minutes. Remove from heat and let it cool for 10 minutes.
In a large bowl, mix together cream cheese, crabmeat, chopped celery leaves, an egg, Worcestershire sauce, a dash of hot sauce, and sea salt. Gently fold in the cooled onion mixture until everything is well blended. Generously fill each mushroom cap with the crabmeat mixture.
In another small bowl, combine bread crumbs and grated Parmesan cheese. Evenly sprinkle this topping over the filled mushroom caps.
Transfer the baking dish to the preheated oven and bake for 30 to 35 minutes, or until the tops are golden brown and the filling is warmed through.
