Inspired by The Keg’s Mushrooms Neptune.
The Keg Steakhouse + Bar has got to be the best steakhouse I’ve been to thus far in my life. The first time I went we ordered their appetizer, Mushrooms Neptune for the table. These are one of the best appetizers I’ve ever had and thought this has to be something I can recreate at home. After a little research I created this recipe and think it tastes quite comparable to my restaurant favourite. I serve them in escargot trays for a more professional look. These go great served as a side dish with various meals or as an appetizer.
What you’ll need:
8 ounces of light cream cheese
2 tablespoons of fat free sour cream
¼ cup grated swiss cheese
1 clove of garlic, crushed
1 can of crabmeat
1/3 cup green onions, chopped
Pepper, to taste
18 Mushrooms, cleaned with the stems removed
Preheat your oven to 375 degrees
Mix all the ingredients (except the mushrooms) in a medium bowl until well blended. For the cans of seafood, I just selected the smallest size the grocery store had.
Evenly distribute the mixture into the mushroom caps and put them on a greased baking sheet.
Bake for fifteen minutes.