Stuffed Morel Mushrooms

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

2. Mince mushroom stems. Cut mushroom caps in half, lengthwise; place cut-sides up into prepared baking pan.

3. 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.

4. 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.

5. Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.

6. 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.