Stuffed Mushrooms

Stuffed MushroomsInspired 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.

 

 

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