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  • Writer's pictureEd Joice

Bacon and Ramp Stuffed Morels

These snacks are a showstopper at a party. I just took them to a Mother’s Day/Birthday party get together for my wife’s grandma who just turned 89. People were shouting, “you better tell Uncle Chris to get in there and grab some morels before they’re all gone.” It was the only dish to walk out of that potluck wiped clean. If you want to kiss Minnesota nice goodbye, go ahead and make these. Enjoy.


10 large morels, sliced in half

4 oz of sliced sharp, nutty cheese (cheddar is what I used)

2 tbsp butter melted

Crushed red pepper or paprika for garnish (optional)

  1. Preheat oven to 400 degrees Fahrenheit. Place mushrooms on baking sheet with honeycomb up, inside down. Baste tops and stems all over with melted butter. Bake for 8 to 10 minutes, or until the mushrooms begins to toast to a slight golden brown. Remove from oven and flip over.

  2. Spoon filling into inside of the flipped over baked morels. Carefully place a piece of cheese on top of each mushroom over the filling.

  3. Return to oven, this time on broil, with the cheese topping close to the heat source. Allow the cheese to begin to bubble and turn a light golden brown. Then immediately remove from heat, plate and serve.

Eat quickly because before you know it, they'll all be gone.

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