Stuffed Morels Naked in Cream

by Shirley McClelland

1 4 oz pkg cream cheese

1/4 cup blue cheese

20-30 morels, slit down one side

2 tbsp butter

1 cup dry bread crumbs

1 tbsp fresh chives

1/2 cup heavy cream

Heat oven to 350, combine cheeses, stuff the mushrooms. Melt butter, add bread

crumbs and chives. Put half of the mix in a shallow baking dish, add stuffed morels

slit side up. Sprinkle with remaining crumb mix, pour a little cream over each.

Bake for 30 minutes, serve hot.

photography by Alan McClelland