You know spring is here when the morel mushrooms start to pop up in the woods. These are awesome!
Ingredients
- morels - trimmed, washed, and: 8 piece (dried, fresh)
- butter-flavored cooking spray:
- butter: 1 Tbsp
- red bell pepper: 1 Tbsp (finely chopped)
- green onion, including green part: 1 Tbsp (thinly sliced)
- cream cheese: 1 pack (8 ounce pack, softened)
- lump crabmeat: 1 can (6 ounce can)
- egg: 1 piece
- celery leaves: 2 Tbsp (finely chopped)
- Worcestershire sauce: 1 tsp
- dashes hot sauce: 4 piece (to taste)
- sea salt: 0.5 tsp
- bread crumbs: 0.25 cup
- Parmesan cheese: 0.25 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
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Chop mushroom stems finely. Cut mushroom caps in half lengthwise; place cut-side up in a 9x13-inch baking pan.
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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.
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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.
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Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.
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Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.
