Mushrooms Neptune (Keg Copycat recipe)
This elegant appetizer is perfect for special occasions, holiday gatherings. Mushrooms stuffed with crab, shrimp, cheeses and seasonings
Equipment
- 1 sheet tray or individual serving plates I use ones that are also used for escargot, that hold 6
- mixer
Ingredients
- 24 mushrooms, washed, stems removed cremini or button
- 12 oz Cream cheese, softened equal to 1½ packages
- 4 ounces cooked shrimp meat, finely chopped
- 2 ounces lump crab meat
- 2-3 green onions, chopped small green part only
- ⅓ cup shredded parmesan
- ¼ oz fresh lemon juice
- 1 tsp worcestershire
- 1 tsp garlic powder or 1 clove, minced finely
- 1-2 drops tabasco or your favorite hot sauce
- ½ tsp salt (omit if using canned crab or shrimp)
Instructions
- Preheat oven to 350℉
- Clean the mushrooms, dry and remove the stems (discard stems)
- place mushrooms stem side down in a saute pan on med heat with a bit of oil and cook for 2-3 minutes to release moisture, flip and cook an additional 2-3 min then drain completely on paper towel while you make the filling.
- In the bowl of the stand mixer, add the cream cheese and beat until it is soft.
- Squeeze any excess moisture from the crab and shrimp
- then add the 12 oz Cream cheese, softened, 2 ounces lump crab meat, 2-3 green onions, chopped small, ⅓ cup shredded parmesan, ¼ oz fresh lemon juice, 1 tsp worcestershire, 1 tsp garlic powder, and 1-2 drops tabasco or your favorite hot sauce
- Blend at medium speed for 2 minutes to fully combine
- use a teaspoon or piping bag and fill the mushrooms doming the top (generously fill them)
- Add filled mushrooms onto the escargot dish (or a baking sheet) and put in the oven to bake
- Bake for 20 minutes until the tops brown slightly (broil for a final minute to brown the tops if desired-watch them carefully)
- Let them cool slightly before eating as the filling is extremely hot. Enjoy
Notes
These are quick, easy and very tasty. They are perfect as an appetizer for guests or family.