Crab Stuffed Morels
Here is a morel recipe from Phil Carpenter. This stuffing can be used on cap-type mushrooms also!
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Morels at camp. Photo by Katherine Elvin
Objective:
Appetizer/Salad
Total Time:
About 30-45 minutes
Yield:
4 to 8 (depending on size of morels)
Suggested Mushrooms:
- Morchella sp. ( morel)
Ingredients
12–18 medium to large fresh morels
Stuffing Mixture
8 oz soft cream cheese
2 Tbsp finely chopped shallots
1⁄2 tsp finely chopped garlic
2 Tbsp soy sauce
6–8 oz chopped crab meat
1–2 Tbsp finely chopped Italian parsley
Pepper to taste
Method
Preheat oven to 350° F.
Combine the stuffing mixture ingredients in a medium to large bowl.
Carefully slice each morel lengthwise along one side only. (Do not cut both sides.)
Partially open the morels and fill with the stuffing mixture (being careful not to tear them.)
Place on a dry or lightly oiled cookie sheet. and bake for 10–15 minutes until mushrooms soften.