- 6 large fresh morel mushrooms
- 1 (8 ounce) package cream cheese at room temperature
- 1/2 (8 ounce) package imitation crabmeat, minced
- 1 teaspoon finely chopped green onion, or to taste
- 1/4 cup dry breading mix (such as Drake's Crispy Frymix®)
- 2 cups vegetable oil for frying, or as needed
- Gently clean whole morel mushrooms of dirt and grit; place mushrooms, stem sides down, in a colander and drain for about 5 minutes.
- Trim bottoms of the hollow stems, so the hole is big enough for filling.
- Mix cream cheese, crabmeat, and green onion in a bowl until evenly combined.
- 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.
- Insert cut tip of the plastic bag into the hollow stem of each mushroom and fill the mushrooms with the cream cheese mixture.
- Place dry breading mix in a shallow bowl. Roll the stuffed mushrooms in the dry mix; tap off excess breading.
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- 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.
03/24/2018
recipepes.com
Stuffed Morel Mushrooms, recipe
PT15M
PT1H
5
455 calories
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