Crab Stuffed Gourmet Wild Morel Mushrooms
- Peter Posselt
- Apr 2
- 1 min read
Elevate your next dinner with Crab Stuffed Gourmet Wild Morel Mushrooms. Savoury Morel mushrooms stuffed with sumptuous crab! Make these as sizzling bite sized appetizers, or a decadent add on for a salad or steak. Morels can be stuffed with anything you like! We’ve chosen this classic to illustrate the basic process but feel obliged to mention Morels stuffed with Fig & Feta then wrapped in bacon, the amazing Gyoza stuffed Morels and the Sausage & Sage filling. Vegetarian fillings include Ricotta & Spinach, Black Caviar Lentils, as well as our Spicy Garlic & Butter Lobster Mushrooms finely chopped and mixed with a cheese of your choice. You can make & stuff these ahead of time and refrigerate (or even freeze) for amazing quick-bake appetizers to spoil your guests! Makes 3 Entrées or 15 Appetizers. Link, Print, or Share this recipe at the bottom of the page!
1
Refrigerate or Freeze
These can be made ahead of time and frozen, (before adding the sprinkles and butter) then thawed and baked later or even battered and deep fried. It's a good idea to freeze the stuffed Morels on a wax paper or silicon covered cookie sheet then put them into an airtight container so you can don't end up with a lump.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Reconstitute (see video) the Morels in the beef stock for 30 minutes. Add mushrooms and stock to a zip lock bag. Gently swish until mushrooms begin to soften, then suck out the air with a straw, seal and elevate the seal to avoid leaks. turn occasionally to ensure all Morels are reconstituting (If using fresh Morels, fry them until limp in butter or oil before stuffing)
2
Once the Morels are soft you can open a small corner of the bag and give the mushrooms a good squeeze to pour off the excess liquid through a paper towel lined strainer. Reserve the liquid for soup/sauce.
3
Prep your Morels by using scissors to cut straight across the base, just enough so the opening is easier to stuff. You can finely chop the cut offs and add them to the stuffing mixture or keep them with the liquid. Reserve.
4
Stuffing: In a bowl, combine all the dry stuffing ingredients and mix well then add the moist ones and mix again. Taste and adjust your lemon zest, salt & pepper to your liking.
5
Form your filling into a ball and place it into either a piping bag, or into the corner of a strong zip-lock bag. If using a zip-lock bag, cut off the tip (start small, you can always go bigger) Twist the bag behind the ball and fill each Morel. Fill half way, then use your finger or the back end of a chopstick to pack the tip. Shorter round Morels fill easier. You want to make sure each Morel is densely packed with filling.
6
If you run out of filling, you can make more or reserve the mushrooms. If you have extra filling, you can use it in the next step.
7
Baking: You can lay the Morels on their side or stand them up. Either way, fit them snugly in a dish or oven safe bowl to minimize any gaps. If you have leftover stuffing, distribute it evenly into any gaps between the morels. this creates a nice surface for your crumble topping.
8
Mix your baking breadcrumbs and parmesan cheese and sprinkle over the Morels. Add your thinly sliced chili pepper or sundried tomato.
9
Drizzle evenly with the melted butter.
10
Bake in an oven preheated to 450 F or cover and refrigerate until required. Bake for 15-25 minutes depending on size and starting temperature of the stuffed Morels!
11
Serve Sizzling!
Instructions
Stuffing Ingredients
Baking Ingredients
Crab Stuffed Gourmet Wild Morel Mushrooms
Peter Posselt
Savoury Morel mushrooms stuffed with sumptuous crab! Make these as sizzling bite sized appetizers, or a decadent add on for a salad or steak. Morels can be stuffed with anything you like! We’ve chosen this classic to illustrate the basic process but feel obliged to mention Morels stuffed with Fig & Feta then wrapped in Bacon, the amazing Gyoza stuffed Morels and the Sausage & Sage filling. Vegetarian fillings include Ricotta & Spinach, Black Caviar Lentils, as well as our Spicy Garlic & Butter Lobster Mushrooms finely chopped and mixed with a cheese of your choice. You can make & stuff these ahead of time and refrigerate (or even freeze) for amazing quick-bake appetizers to spoil your guests! Makes 3 entrées or 15 appetizers.
Servings :
15 Servings
Calories:
Prep Time
60 Minutes
Cooking Time
20 Minutes
Rest Time
0
Total Time
1 hour 20min
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