Mushroom Cap Neptune Food

KEG'S MUSHROOM NEPTUNE

Keg's Mushroom Neptune image

I love these from the Keg restaurant and hope these are a great imitation! Recipe from recipecircus

Provided by lizeroo

Categories Canadian

Time 25m

Yield 36 caps

Number Of Ingredients 9

Ingredients

8 ounces softened cream cheese
2 tablespoons sour cream
1/4 cup grated swiss cheese
1 garlic clove, crushed
1 (5 ounce) can shrimp
1 (5 ounce) can crabmeat
1/3 cup green onion, chopped
pepper
36 fresh mushrooms, cleaned, stems removed

Steps:

Combine all 8 ingredients.
Mix well until blended and fill mushroom caps. (Piping the caps with a pastry bag is a nice touch.).
Bake at 375ºF for 15 minutes or until slightly browned.

MUSHROOM CAP NEPTUNE

Mushroom Cap Neptune image

I'm not exactly sure where I found this recipe, but has become a family favorite. Everyone who I've served it to, ask for the recipe.

Provided by hamlet

Categories Crab

Time 35m

Yield 24 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup cream cheese
1 cup crabmeat, defrosted and well drained (canned works well too)
1/4 cup chopped almonds (optional)
1 teaspoon garlic, finely chopped
1 tablespoon lemon juice
2 tablespoons finely chopped parsley
1 teaspoon Worcestershire sauce
salt
1/2 cup fresh breadcrumb
24 medium mushroom caps
1 cup melted butter
2 tablespoons lemon juice
1 teaspoon grated lemon rind
2 tablespoons parsley
salt & freshly ground black pepper

Steps:

Preheat oven to 400°F.
Combine together cream cheese, crabmeat, almonds, butter, garlic, lemon juice, parsley, Worcestershire sauce and hot pepper sauce in a bowl. Season to taste and stir in bread crumbs.
Remove the stems from mushrooms and cut thin slices from the rounded side of the cap, to make sure it stands securely. Fill each cap with 1 to 2 tsp of the crab mixture.
Place in 4 individual baking dishes. Combine the butter, lemon juice, rind and parsley and season well. Drizzle ¼ cup of butter mixture over each dish of mushrooms.
Bake for 12 to 15 minutes or until caps are cooked.

Nutrition Facts : Calories 98.6, Fat 9.5, SaturatedFat 6, Cholesterol 25.6, Sodium 88.9, Carbohydrate 2.6, Fiber 0.3, Sugar 0.5, Protein 1.3

MUSHROOM CAPS NEPTUNE

Mushroom Caps Neptune image

This is based on a popular appetizer from the Georgian House Restaurant and Day Spa in Alexandria, Ontario. The original uses all crab. I prefer a half-and-half combination of both chopped cocktail shrimp and frozen lump crabmeat. This could also be done using all shrimp.

Provided by Cecily Parsley

Categories < 30 Mins

Time 25m

Yield 24 appetizers

Number Of Ingredients 18

Ingredients

1/2 cup deli-style cream cheese
1/2 cup frozen lump crabmeat, defrosted and well drained
1/2 cup chopped cooked baby cocktail shrimp
1/4 cup chopped almonds
1/4 cup butter
1 teaspoon garlic, chopped
1 tablespoon lemon juice
2 tablespoons finely chopped fresh parsley
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
salt
1/2 cup fresh breadcrumb
24 medium mushroom caps
1 cup melted butter
2 tablespoons lemon juice
1 teaspoon grated lemon rind
2 tablespoons parsley
salt & freshly ground black pepper

Steps:

Preheat oven to 400°.
Combine together cream cheese, crab, shrimp, almonds, butter, garlic, lemon juice, parsley, Worcestershire sauce, and hot pepper sauce in a bowl. Season to taste and stir in breadcrumbs.
Remove stems from mushrooms and cut a sliver-thin slice from the top rounded side, so that they will stand upright securely. Fill each cap with 1 to 2 tbsp crab/shrimp mixture. Place in 4 individual baking dishes.
Combine butter, lemon juice, lemon rind and parsley and season well. Drizzle 1/4 cup of butter mixture over each dish of mushrooms .
Make for 12 to 15 minutes, or until caps are cooked. Garnish each dish with parsley sprigs and a twist of lemon.

Nutrition Facts : Calories 128.8, Fat 12.3, SaturatedFat 7.2, Cholesterol 39.9, Sodium 119.2, Carbohydrate 2.9, Fiber 0.5, Sugar 0.6, Protein 2.7

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