![](https://cdn.statically.io/img/www.allrecipes.com/thmb/ieUed7Y8D9ZAmPy-T6aylwsFLnE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3522801-04dd1249d13547b0a62e61f4a9d1f02d.jpg)
Ingredients
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8 fresh morel mushrooms - trimmed, washed, and dried
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butter-flavored cooking spray
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1 tablespoon unsalted butter
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1 tablespoon minced red bell pepper
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1 tablespoon thinly sliced green onion, including green part
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1 (8 ounce) package cream cheese, softened
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1 (6 ounce) can lump crabmeat
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2 tablespoons minced celery leaves
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1 egg
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1 teaspoon Worcestershire sauce
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4 dashes hot sauce, or to taste
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½ teaspoon sea salt
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¼ cup bread crumbs
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¼ cup shredded Parmesan cheese
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
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Mince mushroom stems. Cut mushroom caps in half, lengthwise; place cut-sides up into prepared 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, 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.
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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.
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.
Nutrition Facts (per serving)
165 | Calories |
13g | Fat |
4g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 165 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 8g | 39% |
Cholesterol 72mg | 24% |
Sodium 356mg | 15% |
Total Carbohydrate 4g | 2% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 8g | 16% |
Vitamin C 3mg | 3% |
Calcium 74mg | 6% |
Iron 2mg | 13% |
Potassium 69mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.