Crab Stuffed Morel Mushrooms Recipes

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Finely crush 20 butter crackers (such as Ritz); mix with 2 tablespoons melted butter. Melt 2 more tablespoons butter in a skillet over medium heat. Add 1/2 cup each finely chopped celery and red bell pepper; cook until softened, 5 minutes. Add 1 chopped garlic clove; cook 1 minute. Combine 4 ounces cream cheese and 2 tablespoons mayonnaise in a large bowl; add 1/2 cup chopped scallions, 1/4 cup each grated parmesan, cracker crumbs and chopped parsley, the zest and juice of 1 lemon, the celery mixture and 8 ounces lump crabmeat. Divide among the mushroom caps and sprinkle with the remaining cracker crumbs.
• Bake 12 to 15 minutes, then broil until golden. Let cool 5 minutes, then remove from the baking sheet.

Steps:

• Preheat oven to 400deg F.
• Wash mushrooms and remove stems.
• Set caps aside, and chop half of the stems.
• Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.
• Transfer to a plate and cool in refrigerator.
• Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.
• Place mushroom caps in a sprayed or buttered baking pan stem side up.
• Spoon 1 tsp stuffing into each mushroom cap.
• Cover with a piece of sliced cheese.
• Bake for 12-15 minutes until cheese is lightly brown.

Steps:

• 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.

Steps:

• Butter 10x15-inch baking dish. Combine 1 egg, 1 heaping tablespoon mayonnaise, 1 tablespoon lemon juice, dry mustard, Worcestershire sauce, and 1/4 teaspoon salt in medium bowl; whisk to blend. In another medium bowl, combine crabmeat and breadcrumbs. Pour egg mixture over crab mixture and mix gently.
• Stuff mushroom caps with crab mixture, mounding in center and pressing gently to adhere. Arrange stuffed mushrooms in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.) Position rack in center of oven and preheat to 375°F. Bake until mushrooms begin to release juices, about 18 minutes.
• Meanwhile, whisk remaining egg, 1 cup mayonnaise, 1 tablespoon lemon juice, and half and half in small bowl. Remove mushrooms from oven and drizzle each with sauce, then sprinkle with crab boil seasoning. Bake until mushrooms are tender and sauce thickens slightly, about 8 minutes. Serve hot.
• Crab boil is a seafood seasoning mixture sold at specialty foods stores and in the seafood section of supermarkets.

Steps:

• 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 9x13-inch baking pan with cooking spray.
• Chop mushroom stems finely. Cut mushroom caps in half lengthwise; place cut-side up in a 9x13-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.

Steps:

• Spray a 9x12-inch glass baking dish with cooking spray.
• Use an additional baking dish if needed.
• Drizzle olive oil or butter in the bottom of the baking dish.
• Wipe mushrooms with a damp paper towel to clean.
• Remove stems, set aside caps and chop stems to add to filling.
• In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, SOFT bread crumbs (fresh bread frozen and then shredded), parsley, red and black pepper, and garlic salt.
• Mix well and then stir in egg and mayonnaise.
• Use a small cookie scoop to mound filling onto each mushroom cap.
• Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
• Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Note: For softer, melted cheese, you may want to use mozzarella cheese or brick cheese for the topping.
• Bake for 20 to 25 minutes at 425°F.
• Best served hot.
• Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).