Mushroom Cap Neptune

"I'm not exactly sure where I found this recipe, but has become a family favorite. Everyone who I've served it to, ask for the recipe."
 
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Ready In:
35mins
Ingredients:
15
Serves:
24
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ingredients

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directions

  • Preheat oven to 400°F.
  • Combine together cream cheese, crabmeat, almonds, butter, garlic, lemon juice, parsley, Worcestershire sauce and hot pepper sauce in a bowl. Season to taste and stir in bread crumbs.
  • Remove the stems from mushrooms and cut thin slices from the rounded side of the cap, to make sure it stands securely. Fill each cap with 1 to 2 tsp of the crab mixture.
  • Place in 4 individual baking dishes. Combine the butter, lemon juice, rind and parsley and season well. Drizzle ¼ cup of butter mixture over each dish of mushrooms.
  • Bake for 12 to 15 minutes or until caps are cooked.

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Reviews

  1. Thank you Thank you....I first found this recipe in the LCBO Food and Drink magazine in 1999, I think...I used it several times and then lost the book...the only LCBO magazine that I cannot find in my collection...of course...it is outstanding...I do lots of mushrooms on a baking sheet and serve them at my annual Christmas party at home...always get rave reviews...I recommend using the almonds....
     
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