The Keg Mushrooms 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.

THE KEG'S MUSHROOMS NEPTUNE {STUFFED MUSHROOMS}

The Keg's Mushrooms Neptune {Stuffed Mushrooms} image

Inspired by The Keg's famous appetizer, this copycat Mushrooms Neptune recipe has a creamy crab and shrimp filling that's to die for!

Provided by Taylor Stinson

Categories Appetizer

Time 35m

Number Of Ingredients 11

Ingredients

1 tbsp olive oil
45 Button mushrooms
1 package cream cheese
1/2 cup grated Swiss cheese
1/4 cup grated parmesan cheese
2 tsp lemon juice
1/2 tsp salt
1/2 tsp pepper
1/2 cup finely chopped crabmeat (I use the imitation crab meat in packages typically found at most fish counters)
1/2 cup cooked shrimp (finely chopped)
4 green onions (minced)

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!

Nutrition Facts : Calories 35 kcal, Carbohydrate 1 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 81 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

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