Morel Mushrooms stuffed with Crab





5 min


25 min


This is hands down my favorite way to prepare fresh spring morels. It is simple yet so delicious and always a crowd pleaser. Fresh morels are the star of this recipe so it is something we get to enjoy only once a year, which makes it that much more enjoyable when we finally get to indulge.


Stuffed Morel Mushrooms

  • 18-20 Large morel mushrooms
  • 2 tablespoons Unsalted butter
  • 3 tablespoons Ramps (or onion)
  • 2 tablespoons Sherry
  • 1 teaspoon Chopped parsley
  • 1/4 cup Italian bread crumbs
  • 2 cups Jumbo lump crabmeat
  • to taste Salt & pepper
  • to taste Fresh grated Parmesan cheese


  1. Preheat your oven to 350 degrees.
  2. Melt 1 tablespoon of butter over medium heat. Once the butter has melted add ramps or onion and saute for 5 minutes.
  3. While the onions cook melt the remaining tablespoon of butter in a small dish. Using a brush lightly coat the morel mushrooms with the melted butter and place in muffin tin. Set aside.
  4. When the onions are translucent add the cooking sherry. Let the sherry reduce by half, about 5-7 mins.
  5. Once the sherry is reduced remove from heat.
  6. In a mixing bowl add onions, parsley and breadcrumbs. Slowly incorporate the crabmeat and mix until well combined.  Add salt and pepper to taste.
  7. Now it is mushroom stuffing time. Liberally stuff each mushroom with the filling. I use my pinky to push the stuff all the way to the bottom of the mushroom.
  8. Lightly brush some more melted butter over the mushrooms and sprinkle with some freshly grated parmesan cheese. Put the mushrooms in the oven and bake for 20-25 minutes. They should be lightly toasted on the top and cooked all the way through.
  9. Take them out of the oven and let them cool before serving. Enjoy!

Hope you enjoy this recipe as much as I do!


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