Stuffed Morel Mushrooms
Earthy morel mushrooms stuffed with a delicious cream cheese stuffing and finished with crunchy panko breadcrumbs.
Equipment
- 1 sandwich sized zip lock bag or pastry bag
- 1 fork or small whisk
- Measuring cups and spoons
- 2 small mixing bowls
- 1 Baking sheet
Ingredients
- 8 medium morel mushrooms, cleaned, dried and halved longways
Cream Cheese Stuffing
- 4 oz cream cheese, softened
- 3-4 springs fresh thyme, stems removed
- 1 teaspoon umami seasoning
- 1 teaspoon lemon juice
- 2 dashes Worcestershire sauce
- ½ teaspoon course ground black pepper
- pinch salt
Italian Panko Breadcrumb Topping
- ¼ cup Italian seasoned panko breadcrumbs
- 1 tablespoon salted butter
Instructions
- Preheat the oven to 375°F
- In a small mixing bowl, combine all of the stuffing ingredients. Once combined, taste and adjust for seasoning and scoop into the zip lock sandwich bag or pastry bag. Push the stuffing to the exit point. If using a zip lock bag, cut a small hole in one corner to allow the stuffing to be extruded.
- Arrange the cleaned, dried, and halved morel mushrooms on the baking sheet cut side up. Starting with the wider, open end of the morel, fill each well completely with stuffing.
- Once all morel mushrooms have been stuffed, prepare the breadcrumbs by melting the butter and combining with the breadcrumbs until the butter is evenly distributed.
- Press each morel, cream cheese side down, gently into the bread crumb mixture and return to the baking sheet breadcrumb side up.
- Bake the mushrooms for 15-20 minutes or until the tops have browned and the mushrooms are soft. For extra crispy tops, finish under the broiler for 2-3 minutes.
Nutrition
Calories: 152kcalCarbohydrates: 7gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 36mgSodium: 151mgPotassium: 180mgFiber: 2gSugar: 2gVitamin A: 527IUVitamin C: 2mgCalcium: 71mgIron: 4mg
Tried this recipe?Let us know how it was!