Stuffed Morel Mushrooms with Ricotta and Peas
Last week, we were graced with a stretch of gorgeous weather here in New York City, and I couldn’t resist heading to the farmers market to see what was in season and gather some inspiration for new recipes. As I wandered through the vendors, I stumbled upon my very first sighting of morel mushrooms! I was instantly captivated. Who knew such a wrinkly, peculiar little mushroom could spark so much joy?
I’ve actually never cooked with morel mushrooms before, but ironically, I’ve encountered them a few times recently. Over the past month, I attended a couple of market-to-table dinner experiences, and—funny enough—both menus featured morels. After tasting them in those beautifully crafted dishes and falling in love with their earthy, nutty flavor, I was stoked to finally get my hands on some. It felt like the perfect full-circle moment: from discovering them on my plate to discovering them in the wild (well, the farmers market).
At those dinners, I also got to see two very different approaches to cooking morels. One chef stuffed them, while the other paired them with gigante beans in a rustic, comforting dish. It was fascinating to see how versatile they can be, and it made me even more excited to try cooking with them myself. Given the size of these morels, I decided it was best to stuff them.
Cleaning Morel Mushrooms
Morels are wild mushrooms, which means they often come with a little extra... character. Think dirt, grit, and even tiny bugs hiding in their signature honeycomb texture. But don’t worry—cleaning them is totally manageable with a little patience and the right approach. Here's how I do it:
🍄 What You’ll Need:
A soft brush or damp paper towel
A bowl of cool water
A paring knife
A clean kitchen towel or paper towels
🧼 Step-by-Step:
1. Inspect First
Give your morels a once-over. Look for any visible dirt, debris, or hitchhiking insects. Gently brush away anything obvious using a soft brush or damp paper towel.
2. Soak Briefly (If Needed)
If they’re really dirty (which they often are), fill a bowl with cool water and gently swish the morels around. Don’t soak them for more than 1–2 minutes—they’re like little sponges and can get waterlogged quickly.
3. Slice & Check
Cut each morel in half lengthwise. This helps release any hidden dirt or bugs inside the hollow stem. It also makes them easier to cook evenly.
4. Rinse Again (Optional)
If you see more grit after slicing, give them a quick rinse under cool running water, then gently shake off excess moisture.
5. Dry Thoroughly
Lay the mushrooms on a clean towel or paper towels. Let them air-dry for a bit or gently pat them dry before cooking. The drier they are, the better they’ll sauté or roast.
Ricotta & Spring Pea Stuffing
A fresh, vibrant filling that complements the earthy richness of morels—perfect for showcasing peak spring produce.
Ingredients:
5 large morel mushrooms, whole, cleaned
1/2 cup whole-milk ricotta cheese
1/3 cup blanched with sea salt peas (fresh or thawed frozen)
1/4 cup fresh spinach
1/4 cup fresh mint
Zest of 1 lemon
Salt, to taste
Freshly ground black pepper, to taste
Extra virgin olive oil, for drizzling
Instructions:
Make the Filling:
In a food processor, combine the ricotta, peas, spinach, mint, and lemon zest. Season with salt and pepper to taste. Blend until smooth but still slightly textured, scraping down the sides as needed.Stuff the Morels:
Using a piping bag or small spoon, gently fill each whole morel with the blended mixture. Don’t overfill—they should hold their shape.Sear the Mushrooms:
Heat the butter and olive oil in a skillet over medium heat. Once hot and bubbling, add the stuffed morels carefully. Sear for 6–8 minutes, turning gently to brown all sides, until the mushrooms are tender and the filling is warmed through.Serve Warm:
Plate immediately and, if desired, finish with a bit of extra lemon zest or a few fresh mint leaves for garnish.
I plated them with a few fresh ingredients I had on hand—juicy strawberries, crisp pea shoots, and left over blanched peas! :)
If you make our Stuffed Morel Mushrooms With Ricotta and Peas please let us know by leaving a rating below!
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Stuffed Morel Mushrooms with Ricotta and Peas
Seared morels stuffed with ricotta, sweet peas, spinach, and fresh mint—each bite is rich, earthy, and bursting with fresh, savory flavor.
Ingredients
Instructions
- Make the Filling: In a food processor, combine the ricotta, peas, spinach, mint, and lemon zest. Season with salt and pepper to taste. Blend until smooth but still slightly textured, scraping down the sides as needed.
- Stuff the Morels: Using a piping bag or small spoon, gently fill each whole morel with the blended mixture. Don’t overfill—they should hold their shape.
- Sear the Mushrooms: Heat the butter and olive oil in a skillet over medium heat. Once hot and bubbling, add the stuffed morels carefully. Sear for 6–8 minutes, turning gently to brown all sides, until the mushrooms are tender and the filling is warmed through.
- Serve Warm: Plate immediately and, if desired, finish with a bit of extra lemon zest or a few fresh mint leaves for garnish.
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