Stuffed Mushrooms Neptune (The Keg Copycat Recipe) Recipe
Introduction
These Stuffed Mushrooms Neptune bring a luxurious seafood twist to a classic appetizer. Packed with creamy crab filling and parmesan, they make an elegant bite-perfect starter perfect for entertaining or a special occasion.
Ingredients
- 24 oz cremini mushrooms – stems removed
- 16 oz cream cheese – softened
- 8 oz fresh crab claw meat
- ½ cup green onions – finely chopped
- ½ cup Parmesan cheese – grated
- 3 cloves garlic – finely minced
- 2 lemons – juiced
- 2 tablespoons sour cream
- Sea salt – to taste
Instructions
- Step 1: Preheat the oven to 400°F. Arrange the mushroom caps on a sheet tray with the tops facing down. Lightly spray with cooking oil and sprinkle with salt to draw out moisture. Bake for 10-15 minutes until slightly softened. Remove and let cool.
- Step 2: In a stand mixer bowl, combine the softened cream cheese and all remaining filling ingredients. Using a paddle attachment, whip on medium-high speed until the crab is well-incorporated and mixture is smooth. Season with salt to taste.
- Step 3: Fold a piping bag fitted with an open-star tip over a glass and fill it with the crab mixture. Pipe the filling into the cooled mushroom caps in a circular pattern.
- Step 4: Switch the oven to broil on high. Broil the stuffed mushrooms until the tops are slightly melted and browned, watching carefully to avoid burning.
Tips & Variations
- To reduce the seafood flavor, soak the crab meat in milk before mixing or add extra lemon juice for brightness.
- If you don’t have a pastry bag, place the filling in a large resealable plastic bag, cut a small tip from one corner, and pipe into the mushrooms.
- Keep a close eye under the broiler; the filling browns quickly and can burn if left unattended.
Storage
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven until warmed through to preserve the texture and flavor without drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms?
Yes, button mushrooms or white mushrooms can be used as substitutes but cremini mushrooms offer the best texture and flavor for stuffing.
Is fresh crab meat necessary?
Fresh crab is preferred for the best taste, but you can use canned crab meat in a pinch. Just drain it well before mixing.
PrintStuffed Mushrooms Neptune (The Keg Copycat Recipe) Recipe
This Stuffed Mushrooms Neptune recipe is a delicious Keg steakhouse copycat featuring cremini mushrooms filled with a creamy crab and cream cheese mixture, topped with Parmesan, and broiled to golden perfection. Perfect as an elegant appetizer or party snack with a bright and savory seafood filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 stuffed mushroom caps 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Mushrooms
- 24 oz Cremini mushrooms – stems removed
Filling
- 16 oz Cream cheese – softened
- 8 oz Fresh crab claw meat
- ½ cup Green onions – finely chopped
- ½ cup Parmesan cheese – grated
- 3 cloves Garlic – finely minced
- 2 Lemons – juiced
- 2 tablespoon Sour cream
- Sea salt – to taste
Instructions
- Prepare mushrooms: Preheat the oven to 400°F. Arrange the mushroom caps on a sheet tray with the tops facing down. Lightly spray with cooking oil spray and sprinkle with sea salt to draw out moisture. Bake for 10-15 minutes until slightly softened. Remove from oven and let cool.
- Make filling: In a stand mixer bowl, combine softened cream cheese, fresh crab claw meat, chopped green onions, grated Parmesan, minced garlic, lemon juice, sour cream, and a pinch of sea salt. Using a paddle attachment, whip on medium-high speed until the crab is broken down and fully incorporated. Taste and adjust seasoning.
- Fill mushrooms: Fit a piping bag with an open-star tip and fill it with the crab and cream cheese mixture. Pipe the filling into each cooled mushroom cap in a circular motion until filled.
- Broil mushrooms: Switch oven to broil on high. Place stuffed mushrooms under the broiler and broil until the tops of the filling are slightly melted and nicely browned, watching carefully to avoid burning.
Notes
- To tone down the seafood flavor, soak crab meat in milk before using or add extra lemon juice for brightness.
- If you don’t have a pastry bag, use a large freezer zip-top bag. Fill it with the crab filling, squeeze it to one corner, cut off the tip, and pipe the filling into mushroom caps.
- Keep a close eye while broiling as the cream cheese browns quickly and can burn if left unattended.
Keywords: stuffed mushrooms, crab stuffed mushrooms, Keg copycat recipe, appetizer, seafood appetizer, baked stuffed mushrooms
