Mushrooms Neptune (The Keg Copycat Recipe)

5 from 1 vote

Mushrooms Neptune (The Keg Copycat Recipe)

If you have ever been to The Keg Steakhouse, you have definitely tried their famous mushrooms neptune. This homemade version of The Keg's mushrooms neptune will satisfy your craving when you don't feel like trekking out for a fancy meal. Tender mushrooms are packed with a creamy crab filling, making an appetizer you, your friends, and family will keep coming back to!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: American

Keyword: mushrooms neptune, the keg copycat, the keg copycat mushroom neptune, the keg mushrooms neptune

Servings: Servings

Calories: 279kcal

Author: Sunena

Equipment

Sheet tray
Stand Mixer
Piping bag
Open-star tip

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 tablespoon Sour cream
Sea salt to taste

Instructions

Preheat the oven to 400°F.
Arrange the mushroom caps on a sheet tray with the tops of the caps facing down. Lightly spray with cooking oil spray, and salt lightly with salt to draw some moisture out of the mushrooms. Bake for 10-15 minutes until the mushrooms have softened slightly. Remove from the oven, and set aside to cool.
24 oz Cremini mushrooms
Add the softened cream cheese, along with the other filling ingredients, to a stand mixer bowl. Using a paddle attachment, whip the mixture on medium-high speed until the crab has broken down and incorporated into the cream cheese. Taste for salt once the mixture is combined, and season to your liking.
16 oz Cream cheese, 8 oz Fresh crab claw meat, ½ cup Green onions, ½ cup Parmesan cheese, 3 cloves Garlic, 2 Lemons, 2 tablespoon Sour cream, Sea salt
Fold a disposable or reusable piping bag, fitted with an open-star tip, over a glass. Fill the piping bag with the cream cheese mixture. Bring the sides of the bag up, and push the filling downward toward the tip.
Pipe the crab and cream cheese filling into the cooled mushroom caps in a circular pattern.
Switch the oven to broil on HI heat, and broil the tops of the mushrooms until the cream cheese has started to melt slightly, and browned on the top.

Notes

To tone down the seafood flavor: Soak the crab in milk to neutralize the seafood taste of crab claw meat. Alternatively, squeeze extra lemon into the crab meat for extra brightness.
No pastry bag: Add the crab filling to a large freezer zip-top bag. Close the top of the bag, and squeeze the filling into one corner of the bag. Cut off the tip, and pipe the filling into the mushroom caps.
Watch the broiler: Keep a constant watch on the tops of the stuffed mushrooms. The cream cheese filling will brown quickly, and you want to avoid burning the tops.

Nutrition