Description
The Keg's Mushrooms Neptune is a delicious appetizer featuring tender sautéed button mushrooms stuffed with a creamy blend of cream cheese, Swiss and parmesan cheeses, lemon juice, crabmeat, shrimp, and green onions. Baked and broiled to golden perfection, these stuffed mushrooms offer a savory seafood flavor that is perfect for parties or gatherings.
Ingredients
For the Mushrooms
- 1 tbsp olive oil
- 45 button mushrooms
- 1/2 tsp salt (for sautéing)
- 1/2 tsp pepper (for filling)
For the Filling
- 1 package cream cheese (approx. 8 oz)
- 1/2 cup grated Swiss cheese
- 1/4 cup grated Parmesan cheese
- 2 tsp lemon juice
- 1/2 cup finely chopped crabmeat (imitation crab meat suggested)
- 1/2 cup cooked shrimp, finely chopped
- 4 green onions, minced
Instructions
- Preheat the oven: Set your oven to 400ºF (200ºC) to ensure it is hot and ready for baking the mushrooms.
- Prepare and sauté mushrooms: Wash the button mushrooms and carefully remove the stems to create caps. Heat olive oil in a large frying pan over medium-high heat. Place the mushroom caps in the pan, sprinkle lightly with salt, and sauté for about 2 minutes on each side until they soften.
- Prepare the filling: Soften the cream cheese by microwaving it in a large bowl for roughly 15 seconds. Add the grated Swiss cheese, Parmesan cheese, lemon juice, salt, pepper, chopped crabmeat, chopped shrimp, and minced green onions. Mix thoroughly until all ingredients are well combined.
- Stuff the mushrooms: Line a baking sheet with parchment paper. Place the sautéed mushroom caps on the sheet, then spoon or pipe the prepared filling into each mushroom cap evenly, using a Ziploc bag with a corner cut off if desired for easier filling.
- Bake and broil: Place the mushrooms on the lowest rack of the oven and bake for 15 minutes. Then switch the oven to broil, move the mushrooms to the top rack, and broil for an additional 2-3 minutes until the tops are lightly browned and bubbly.
- Serve and storage: Serve the stuffed mushrooms immediately for best flavor. Alternatively, refrigerate for up to 24 hours and reheat in a 350ºF oven for 15-20 minutes. The filling can also be frozen for up to 3 months and used later to refill fresh mushrooms.
Notes
- Use imitation crab meat or fresh crabmeat based on preference and availability.
- Cooking times may vary slightly depending on oven types.
- For easier filling, use a piping bag or a Ziploc bag with the corner cut off.
- These stuffed mushrooms can be prepared ahead of time and stored before baking.
- When reheating, cover with foil to prevent excessive browning if desired.
- This recipe serves about 45 pieces, perfect for parties or large gatherings.
