Stuffed Morel Mushrooms

Ingredients

• 8 fresh morel mushrooms
• Butter-flavored cooking spray
• 1 tablespoon butter
• 1 tablespoon finely chopped 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
• 1 egg
• 2 tablespoons finely chopped celery leaves
• 1 teaspoon Worcestershire sauce
• 4 dashes hot sauce, or to taste
• 1/2 teaspoon sea salt
• 1/4 cup bread crumbs
• 1/4 cup shredded Parmesan cheese

Directions

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

Drain mushrooms, rinse well, and set out to dry on a clean towel.

Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking pan with cooking spray.

Chop mushroom stems finely. Cut mushroom caps in half lengthwise; place cut-side up in a 9×13-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.