Morel Mushrooms Stuffed with
Crab and Gruyere Cheese

Morels pair perfectly with rich, succulent flavors like crab and gruyere. Although this dish comes across as quite elaborate, it’s actually very simple to prepare.


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1/2 cup cooked crab meat
(Dungeness preferred)
1/2 cup grated gruyere cheese
1/4 cup fine sourdough bread crumbs
1/2 teaspoon salt
10 large fresh morels
1/4 cup butter
1 tablespoon minced garlic
1/4 cup finely grated parmesan cheese

Prepare a fire of good wood coals, or preheat a gas grill.

  1. Mix the crab, gruyere cheese, bread crumbs, and salt in a bowl.
  2. Cut the stems off the morels near where they join the cap.
  3. Using a small spoon, fill the morels with the stuffing.
  4. Melt the butter with the garlic in a skillet set over medium heat, then remove from the heat to prevent the garlic from burning.
  5. Using a basting brush, coat the morels with the garlic butter, or roll them around in the melting pot until they are well coated.
  6. When the coals are ready, place the morels on the grill.
  7. Rotate the morels after two to three minutes. Continue rotating every couple of minutes until all sides have cooked and they start to get crispy.

Note: Depending on their size and thickness, they will take between 8 and 15 minutes to cook thoroughly.

  1. Remove the morels from the grill and sprinkle with grated parmesan cheese before serving.