Stuffed Morel Mushrooms

Place mushrooms in a large bowl of salted water.

Soak until clean and soft, 8 hours to overnight.

Drain mushrooms, rinse well, and set out to dry on a clean towel.

Preheat oven to 350 degrees F (175 degrees C).

Spray a 9x13-inch baking pan with cooking spray.

Chop mushroom stems finely.

Cut mushroom caps in half lengthwise; place cut-side up in a 9x13-inch baking pan.

Melt butter in a small skillet over medium heat.

Add chopped mushroom stems, red bell pepper, and green onion; cook and stir until green onion is translucent, about 5 minutes.

Remove from heat; allow to cool, about 10 minutes.

Mix cream cheese, crabmeat, egg, celery leaves, Worcestershire sauce, hot sauce, and sea salt together in a large bowl.

Fold in cooled onion mixture.

Place a dollop of filling in each mushroom cap with a small spoon.

Mix bread crumbs and Parmesan cheese together in a small bowl.

Sprinkle on top of filled mushroom caps.

Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.