Michigan Morels Stuffed With Morels Recipes

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STUFFED MOREL MUSHROOMS



Stuffed Morel Mushrooms image

You know spring is here when the morel mushrooms start to pop up in the woods. These are awesome!

Provided by Tarilbrown

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 9h20m

Yield 8

Number Of Ingredients 14

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
½ teaspoon sea salt
¼ cup bread crumbs
¼ cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 164.7 calories, Carbohydrate 4.4 g, Cholesterol 71.6 mg, Fat 13 g, Fiber 0.4 g, Protein 8.2 g, SaturatedFat 7.7 g, Sodium 356.3 mg, Sugar 0.7 g

MORELS STUFFED WITH CREAMY MASHED POTATOES



Morels Stuffed with Creamy Mashed Potatoes image

Morels vary in size; look for larger ones for stuffing.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 10

1 pound Yukon gold potatoes
1 tablespoon plus 2 teaspoons salt
1 tablespoon lemon juice
35 large fresh morels, wiped clean
2 to 3 ramps (wild onions), roots and greens trimmed (greens reserved for garnish), cut into 1/8-inch rounds
5 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
3 tablespoons heavy cream
2 tablespoons milk
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Fill a medium stockpot with water; add potatoes and 1 tablespoon salt. Cover, and bring to a boil. Reduce heat to medium high; boil gently, uncovered, until tender, about 45 minutes. Drain. Hold potatoes in a clean kitchen towel, and peel. Pass potatoes through a ricer into a medium bowl. Cover with foil, and set aside.
  • Meanwhile, fill a large bowl with cool water. Add 1 teaspoon salt and lemon juice. Place morels in the bowl for about 3 to 4 minutes, pushing them down into the water several times to clean them. Drain on paper towels. Gently pat dry; let stand to dry while continuing recipe.
  • Place ramps in cold water; let stand for 5 minutes to rid them of dirt and sand. Lift out of the water, drain in a colander, and pat dry. Melt 1 tablespoon butter in a small skillet over low heat. Add ramps, 1/4 teaspoon salt, and 1/8 teaspoon pepper; saute until soft and translucent, about 10 minutes.
  • In a small saucepan (or in the microwave), combine 2 tablespoons butter, cream, and milk; bring to a boil. To the riced potatoes, add ramps, butter-cream mixture, Parmesan, remaining 3/4 teaspoon salt, and remaining 1/8 teaspoon pepper; mix to combine well.
  • Preheat oven to 350 degrees. Fill a pastry bag with 1/4-inch round tip with mashed potatoes. Insert the tip into the opening at the top of a morel, and pipe potato mixture in until morel is full. Transfer to a baking sheet. Repeat process with remaining potatoes and morels. (Stuffed morels can be prepared up to this point 1 day in advance and stored, covered, in the refrigerator.)
  • In a small saucepan (or in the microwave), melt remaining 2 tablespoons butter over medium-low heat. Brush tops of morels with butter, and transfer to the oven. Bake until morels are tender and potatoes are hot and slightly golden, about 20 minutes if morels are baked right away and 30 minutes if prepared the day before. Serve immediately on a bed of reserved ramp greens.

MICHIGAN MORELS STUFFED WITH MORELS



Michigan Morels Stuffed With Morels image

Provided by Marian Burros

Categories     appetizer, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

12 morels of uniform size
36 smaller morels
3 to 4 strips nitrite-free bacon
1 medium large to large onion, finely diced
4 tablespoons unsalted butter
1 cup minced pecans

Steps:

  • Soak morels in cool water with a bit of salt for 2 minutes. Check for foreign matter. Dry on a cloth towel.
  • Cut off the base of the larger morels and dice the smaller ones.
  • Cut up the bacon and cook crisply. Drain thoroughly and crumble.
  • Saute the onion in 2 tablespoons butter until translucent. Add the pecans and saute 1 minute longer. Add the bacon and diced morels and cook 1 minute longer. Use this mixture to stuff the 12 large morels.
  • Place stuffed morels in a casserole just large enough to hold them upright. Melt remaining 2 tablespoons butter and pour over morels. Bake at 350 degrees for 25 minutes, making sure they do not burn.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 136 milligrams, Sugar 3 grams, TransFat 0 grams

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