Morels Stuffed with Cheese ‘n Stuff
Minnesota is known for its morel mushrooms once the frost is gone. Try this recipe after a afternoon on the hunt!
Ricotta and Swiss cheeses are used here but you can use any type you like that’s not too strong. Parmesan, cheddar, or cream cheese would also be good choices. Brie may be overpowering…
- Many whole medium morels, at least 12 to 16. Don’t slice them.
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1/2 lb spinach (8 oz), finely chopped as much as possible
- 1 cup Ricotta cheese
- 1 cup shredded Swiss cheese
- 2 tablespoons pine nuts or walnuts, chopped
- 4 green onions, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Preheat your oven to 375 degrees.
First we’ll make the stuffing. Melt the butter over medium heat in a skillet. Fry the green onions and garlic for 5 minutes, then remove from the heat and let cool.
In a large bowl, combine all cheeses, spinach, nuts, salt, pepper, garlic, green onions, and nutmeg. Mix well.
Prepare your mushrooms by cutting off any protruding stalks, leaving an opening at the base. Save those stalks for other morel recipes.
Spray a baking pan with nonstick cooking spray. Carefully stuff each morel, brush them with a little olive oil, and put them in the pan. Cook until the mushrooms are golden brown, usually 10 to 20 minutes.
Serve immediately. They won’t last long!