Each spring while searching for morels, my cousin and I inevitably discuss different ways to prepare them. He was curious about stuffing them, so I came up with this twist on crab stuffing.
Provided by Capt'n Skully
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 117 calories, Carbohydrate 8.4 g, Cholesterol 12.2 mg, Fat 6.6 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 272.2 mg, Sugar 0.8 g
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