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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

The Keg Mushrooms Neptune Copycat Recipe Recipe

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This recipe for The Keg Mushrooms Neptune Copycat Recipe is from The Bell MTS - BBM Team Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp olive oil
45 Button mushrooms
1 package cream cheese
2 tbsp sour cream
2 tsp lemon juice
1/2 cup grated Swiss cheese
1/4 cup grated parmesan cheese
3/4 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
1/4 cup cooked shrimp finely chopped
3 green onions minced

Directions:
Directions:
1.Preheat the oven to 400 F.
2.Wash mushrooms, and remove stems very carefully.
3.Soften cream cheese in the microwave in a large bowl for about 15 seconds. Add sour cream, lemon juice, cheeses, salt and pepper, crabmeat, shrimp and green onions.
4.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 2-3 minutes each side until softened.
5.Line a baking sheet with tin foil and place a wire rack on top. Add mushroom caps, and then spoon filling into mushroom caps.
6.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.
7.Serve right away, or refrigerate for up to 24 hours and then reheat in 400 F oven for 10 minutes. Filling can also be frozen up to 3 months to refill fresh mushrooms with.

Preparation Time:
Preparation Time:
15 minutes

 

 

 

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