The Keg Mushrooms Neptune Copycat Food

THE KEG'S MUSHROOMS NEPTUNE {STUFFED MUSHROOMS}

Steps:

• Preheat the oven to 400 F.
• Wash mushrooms, and remove stems very carefully. Heat olive oil in a large frying pan on med-high heat. Add mushroom caps, sprinkle with a tiny bit of salt, and sauté for 2 minutes each side until softened.
• Soften cream cheese in the microwave in a large bowl for about 15 seconds. Add cheeses, lemon juice, salt and pepper, crabmeat, shrimp and green onions, mixing well.
• Line a baking sheet with parchment paper. Add mushroom caps, and then spoon filling into mushroom caps, or pipe using a Ziploc bag with the corner cut off.
• Cook mushrooms in oven on the lowest oven rack for 15 minutes, then switch oven setting on to broil. Switch oven rack to the top setting and broil tops of the mushrooms for about 2-3 minutes until tops are lightly browned.
• Serve right away, or refrigerate for up to 24 hours and then reheat in 350 F oven for 15-20 minutes. Filling can also be frozen up to 3 months to refill fresh mushrooms with!

KEG'S MUSHROOM NEPTUNE

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

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.

MUSHROOM CAPS NEPTUNE

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.