Stuffed Morel Mushrooms

1. 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. 2

   Trim bottoms of the hollow stems, so the hole is big enough for filling.

3. 3

   Mix cream cheese, crabmeat, and green onion in a bowl until evenly combined.

4. 4

   Spoon mixture into a heavy resealable plastic bag. Force the cream cheese mixture into a corner of the bag. Cut a small snip off the corner of the bag.

5. 5

   Insert cut tip of the plastic bag into the hollow stem of each mushroom and fill the mushrooms with the cream cheese mixture.

6. 6

   Place dry breading mix in a shallow bowl. Roll the stuffed mushrooms in the dry mix; tap off excess breading.

7. 7

   Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

8. 8

   Deep-fry the stuffed mushrooms until the breading is golden brown and the mushrooms are tender, 3 to 4 minutes. Allow to drain on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.