Mushroom Cap Neptune Recipes

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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

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

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

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

MUSHROOMS NEPTUNE RECIPE



Mushrooms Neptune Recipe image

Provided by carol gorman

Number Of Ingredients 8

8 0z. package cream cheese
4 oz. can crab meat drained
2 green oinions finely chopped
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp. lemon juice
Dash Tabasco sauce
30 mushrooms

Steps:

  • Preheat oven to 425 degrees. Using a mixer, beat the cream cheese until fluffy. Drain crab meat well. Add crab meat, green oinions, Pamesan cheese , garlic, lemon juice and Tabasco sauce to cream cheese. Beat well. Spoon mixture into oven-sfe dish and bake for 35-40 minutes.

STUFFED MUSHROOM CAPS



Stuffed Mushroom Caps image

"Our state is well-known for mushrooms," reports Pennsylvania field editor Cherie Sechrist of Red Lion. "This is a flavorful way to use them."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 6

24 large fresh mushrooms
6 tablespoons butter
3/4 cup dry bread crumbs
1 envelope onion soup mix
1/2 cup sliced almonds
1/4 cup shredded Parmesan cheese

Steps:

  • Remove stems from mushrooms and finely chop; set caps aside. In a skillet, saute chopped mushrooms in butter until tender, about 6-8 minutes. Remove from the heat; stir in the bread crumbs, soup mix and almonds. Stuff firmly into mushroom caps. , Place in a greased 15x10x1-in. baking pan; sprinkle with cheese. Bake, uncovered, at 425° for 12-15 minutes or until tender.

Nutrition Facts :

PORTOBELLO MUSHROOM CAPS AND VEGGIES



Portobello Mushroom Caps and Veggies image

Vegetarian steak! Delicious and fills ya up. Wonderful for company, too! Serve with rice and soy sauce.

Provided by Georgia

Categories     Vegetarian Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
1 tablespoon garlic, peeled and minced
1 onion, cut into strips
1 green bell pepper, cut into strips
¼ teaspoon salt
4 large portobello mushroom caps

Steps:

  • Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
  • Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

Nutrition Facts : Calories 79 calories, Carbohydrate 10.3 g, Fat 3.7 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 154.5 mg, Sugar 3.9 g

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