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Stuffed Morels
Created by AndrewM, Tuesday, 04 May 2010


Wonderfully rich appetizer!

  • 3 lb. 2" size morels, in halves
  • 3 oz. sweet butter
  • 1 lb. wild mushroom stems, finely chopped
  • 2 oz. butter
  • 1/4 C. white wine
  • 1 lb. pork sausage
  • 2/3 C. bread crumbs
  • 1/2 t. dried dill
  • 1/2 t. dried oregano
  • 1 lb. cooked spinach, drained and chopped
  • 10 oz. Monterey Jack cheese, grated
  1. Preheat oven to 400 F. Saute the morel halves in butter, trying not to break them. Remove from the pan and set aside.
  2. In the same pan, saute the mushroom stems in the butter and wine. Set aside.
  3. Brown the sausage until all the pink is gone, and the meat is well separated. Drain off the fat, and add the sauteed mushroom stems. Simmer together 15 minutes.
  4. Add the bread crumbs, dill and oregano, and toss well to blend.
  5. Add the spinach and cook 3 minutes longer. Remove from heat. Let cool.
  6. Stir in the cheese and stuff the morel halves making mounds of the stuffing mixture.
  7. Place on a cookie sheet and bake for 15 minutes or until the cheese is melted.
  8. Serve warm by itself, or with your favorite topping.
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