Stuffed Morel Mushrooms
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
35
Spice
58
Sweetness
42
Sourness
42
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
6 large
Mushroom (fresh morel)Directions:
1
Gently clean whole morel mushrooms of dirt and grit; place mushrooms, stem sides down, in a colander and drain for about 5 minutes
2
Trim bottoms of the hollow stems, so the hole is big enough for filling
3
Mix cream cheese, crabmeat, and green onion in a bowl until evenly combined
4
Spoon mixture into a heavy resealable plastic bag
5
Force the cream cheese mixture into a corner of the bag
6
Cut a small snip off the corner of the bag
7
Insert cut tip of the plastic bag into the hollow stem of each mushroom and fill the mushrooms with the cream cheese mixture
8
Place dry breading mix in a shallow bowl
9
Roll the stuffed mushrooms in the dry mix; tap off excess breading
10
Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C)
11
Deep-fry the stuffed mushrooms until the breading is golden brown and the mushrooms are tender, 3 to 4 minutes
12
Allow to drain on paper towels