Preheat oven 325°f
Use as many large whole morels as you're willing to part with. Rinse and boil them for a few minutes.
Slice the morels.
Cut the stems from the big morels and dice fine. Also dice scallions and garlic.
Sautee all of these (stems, scallions and garlic) in a butter oils mixture and season to taste with salt and pepper
Add enough breadcrumbs and white wine to make a doughy mixture.
I strongly suggest adding finely grated parmesan cheese at this point.
Let everything heat and get gooey before stuffing.
Stuff the morels with your stuffing mixture
Bake for about 45 minutes in a glass pan in a thin layer of white wine.