This recipe is by Steve Peek, an original Asheville Mushroom Club member. The recipe appeared in the 2001 AMC newsletter and it has been enjoyed by many. I have found it to work best with medium size yellow (stuffers) morels.I’ve added a few notes of my own in parentheses.
* 2 dozen large to medium morels (I once prepared this with nine (9) yellows that filled a 9″x11″ baking dish). Remove stems to faciltate stuffing and add the chopped stems to the peppe r& ramp mixture below.
* Handfull of sliced ramps, white part only (use scallions if you have no ramps)
* 1 small green pepper – minced
* Salt to taste
* 1/2 tsp dill weed (dry is OK)
* 4 oz. cooked and drained shrimp (substitute canned crab meat for a treat)
* One small (4 oz.) can pitted ripe olives
* 8 oz. Neutchatel cheese (this is Light cream cheese)
* Bread crumbs (as needed for consistency of final mixture)
* Parmesan chesse
**You need a pastry bag or use a wax paper funnel for piping stuffing into the morels.
Saute sliced ramps and green peppers (and morel stems) in butter with dill until tender. Add all ingediants except morels and parmesan to food processor and process thoroughly, salt to taste (peppers have to go through the pastery bag nozzle). Put this mixture into a pastry bag and pipe into into morels. Arrange morels in a buttered casserole dish, salt lightly, dust with Parmesan and bake in pre-heated oven 375 degrees for 20 minutes.
Steve says this will serve 12 as hors d’oeuvres, but serves 2 for dinner. My nine morels served four people with two XL morels each!
NOTE: The amount of bread crumbs in the mixture is important. Too much and it’s gummy and/or hard to pipe. Too little and melted cream cheese will find any small hole, and the morel will deflate in the pan – not too attractive. Experiment.