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Friday, January 15, 2016

Stuffed Morel Mushrooms

Ingredients

  • Servings: 6
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins

  • 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.

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