Mushroom Caps Neptune Recipes

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.

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!

STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
• Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
• Bake in preheated oven until heated through and golden on top, about 30 minutes.

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.

STUFFED MUSHROOM CAPS

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.

MUSHROOMS NEPTUNE RECIPE

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.