Stuffed and Fried Morel Mushroom Recipe

Spring is my favorite for all the fresh, wild edibles are emerging from their slumber, ready for the picking! Morel Mushrooms topping off that list of delicacies. For Memorial Day I went out hunting for morels and surprised myself by finding the largest quantity in one place that I have discovered in years!

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What do you do when you hit the mother load while searching for morel mushrooms?! Why try new and tasty recipes, of course.

Cream Cheese Stuffed and Fried Morels

Up until today I have been a morel mushroom purist, refusing to do any sort of frying of my morels, as I was afraid it would cause them to lose their fantastic flavor. Luckily I was wrong. Very wrong. Stuffed and fried morels are pretty dang fantastic- right up there with cheese curds on the fried delicious-ness scale.

Have at least 20 medium to small size morels. Cut off stems and start stuffing. Sometimes it helps to cut a slight slit into the mushroom to make stuffing easier. Just don’t cut it completely in half or your cheese may come out. Finish stuffing mushrooms and set aside. The cheese filling recipe that I used is similar to that for my jalapeño poppers.

Note: When choosing which size of morels to use, pick mushrooms that you could pop into your mouth. It’s so much better to be able to fit the whole tasty morsel into your mouth at once.

Mix together your frying batter and start dipping in your stuffed morel mushrooms for coating.
Morels are porous, so don’t worry if you completely coat your morel, only to see holes where there is no batter, it will still fry well.

After coating morels place them on a plate and put in freezer for 20 to 30 minutes. Freezing the mushrooms and cheese inside keeps you from losing it all when placed in the hot oil.

Using our Presto Deep Fryer we set the oil to heat probably about 10 minutes before we remove the frozen morels from the freezer.

After oil has heated in the Deep Fryer to 350 and your morels have had time to freeze then pop them in the fryer for 3 minutes until they’re nice and crisp.

Cream Cheese Stuffed and Fried Morel Mushrooms

Servings: 20 – 25 medium to small morel mushrooms

Cream Cheese Filling:

5 oz. Cream Cheese
1/2 cup Cheddar Cheese, shredded
1/4 tsp. Cayenne Pepper (optional)
1/4 tsp. Rosemary
1/4 tsp. Garlic Salt
1 clove Garlic, minced

Frying Batter:

1 cup Flour
1.5 tsp. Baking Powder
1.5 tsp. Salt
2 Eggs
1/2 cup Milk
1 tsp. Cajun Seasoning

Directions:

1. Mix together ingredients for Cream Cheese Filling. Set aside. Start heating oil up to 350 degrees in a Deep Fryer .

2. Wash morel mushrooms. Have at least 20 medium to small size morels. Cut off stems and start stuffing. Sometimes it helps to cut a slight slit into the mushroom to make stuffing easier. Just don’t cut it completely in half or your cheese may come out. Finish stuffing mushrooms and set aside.

3. Mix together frying batter ingredients. Dip stuffed morels into batter, making sure to completely coat them. Morels are porous, so don’t worry if you completely coat your morel, only to see holes where there is no batter, it will still fry well.

4. Place battered morels on a plate and put in freezer for 20 to 30 minutes. Freezing the mushrooms and cheese inside keeps you from losing it all when placed in the hot oil.

5. Once oil is heated and morels have sat in the freezer long enough you can fry them. Fry for no longer than 3 minutes at 350 degrees, turning over so all sides get cooked.

6. Enjoy!

They’re a popular item, so grab yours quickly as they go fast!

Do you love wild edibles as much as I do? Keep in touch by liking Pickle Travel blog’s Facebook page or following my Wild Edible Board on Pinterest. I will be publishing more wild edible foraging-related recipes in the future, from mushrooms to berries to wild game and hope you follow along.