Prep Time::20 mins
Cook Time::40 mins
Additional Time::10 mins
Total Time:: 1 hr 10 mins
Servings::8
Ingredients
8 fresh morel mushrooms – trimmed, washed, and dried
butter-flavored cooking spray
1 tablespoon unsalted butter
1 tablespoon minced red bell pepper
1 tablespoon thinly sliced green onion, including green part
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can lump crabmeat
2 tablespoons minced celery leaves
1 egg
1 teaspoon Worcestershire sauce
4 dashes hot sauce, or to taste
½ teaspoon sea salt
¼ cup bread crumbs
¼ cup shredded Parmesan cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan with cooking spray.
Mince mushroom stems. Cut mushroom caps in half, lengthwise; place cut-sides up into prepared 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, celery leaves, egg, Worcestershire sauce, hot sauce, and sea salt together in a large bowl. Fold in cooled onion mixture. Place a dollop of crabmeat filling into 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.