Stuffed Morel Mushrooms Recipe

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.