Mushroom Caps Neptune Recipes
MUSHROOM CAP NEPTUNE
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
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
KEG'S MUSHROOM NEPTUNE
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
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 CAPS NEPTUNE
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
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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