Stuffed Mushrooms Neptune (The Keg Copycat Recipe) (2024)

Why You'll Love This Recipe

Just like the restaurant version:Back in the day, I was a hostess at The Keg. Let's just say that I have eaten my fair share of mushrooms neptune. This recipe is as close as it gets to the original restaurant recipe, down to our piping technique!

Simple and easy prep:Similar to myjalapeno antojito recipe, this filling can come together in minutes, in a stand mixer. The stand mixer whips everything into a smooth consistency, evenly distributing the crab into every bite.

Great for entertaining:It is simple to batch make these mushrooms, making them perfect for feeding a crowd at your next dinner party or get together. You can do plenty of prep work in advance, to keep entertaining simple yet delicious, but can also whip these up last minute if needed.

• Crab claw meat:While crab claw meat is slightly cheaper, it also has a stronger seafood flavor. If you prefer a lighter, less intense flavor, I recommend using jumbo lump crab meat.
• Cremini mushrooms:If you cannot find cremini mushrooms, regular white button mushrooms will work just fine. Be sure to choose mushrooms that are big enough to hold a good amount of filling.
• Green onion:Fresh chives are a good substitute for green onions.
• Parmesan cheese:Substitute parmesan cheese with grated pecorino romano or shredded asiago cheese. You can also add a couple of dashes of Worcestershire sauce for a similar umami flavor.
• Fresh garlic clove:Substitute the fresh cloves of garlic for garlic powder if you prefer.

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Remove the mushroom stems: Remove the stems from the mushroom caps. Save the stems for another recipe that calls for mushrooms.

Preheat the oven: Preheat the oven to 400°F.

Expert Tips

• To tone down the seafood flavor:Soak the crab in milk to neutralize the seafood taste of crab claw meat. Alternatively, squeeze extra lemon juice 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.

How do I properly clean mushrooms?

Wipe the mushroom caps with a damp cloth or damp paper towels to remove any dirt on the surface. Do not rinse the mushrooms under water, as they will absorb liquid.

Can I use canned or imitation crabmeat?

You can use canned crabmeat or imitation crabmeat in the stuffing, keeping in mind that the flavor of both are slightly different than fresh crab meat. Be sure to drain canned crabmeat well before adding to the filling.

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• ▢ 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)

• 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.

• 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.