Ingredients for Mushroom Cap Neptune
- 4 ounces cream cheese (softened)
- 6 ounces crabmeat (packed)
- 1/4 cup slivered almonds
- 1 clove garlic (minced)
- 2 tablespoons lemon juice (1 tablespoon for filling, 1 tablespoon for sauce)
- 3 tablespoons chopped fresh parsley (2 tablespoons for filling, 1 tablespoon for sauce)
- 1 teaspoon Worcestershire sauce
- Salt
- Fresh Breadcrumb
- Mushroom Caps
- 4 tablespoons butter (2 tablespoons melted for filling, 2 tablespoons melted for sauce)
- Zest of 1/2 lemon
- Salt & Freshly Ground Black Pepper
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How to Make Mushroom Cap Neptune
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine 4 ounces cream cheese (softened), 6 ounces crabmeat (packed), 1/4 cup slivered almonds, 2 tablespoons butter (melted), 1 clove garlic (minced), 1 tablespoon lemon juice, 2 tablespoons chopped fresh parsley, 1 teaspoon Worcestershire sauce, and a dash of hot pepper sauce.
- Season the crab mixture with salt and pepper to taste. Stir in 1/4 cup bread crumbs.
- Gently remove the stems from 4 large mushroom caps (e.g., Portobello or cremini). Using a sharp knife, thinly slice the rounded side of each cap to create a stable base.
- Fill each mushroom cap with 1-2 teaspoons of the crab mixture.
- Place the filled mushroom caps in 4 individual oven-safe baking dishes.
- In a small bowl, combine 2 tablespoons butter (melted), 1 tablespoon lemon juice, the zest of 1/2 lemon, and 1 tablespoon chopped fresh parsley. Season with salt and pepper.
- Drizzle 1/4 cup of the lemon-butter mixture evenly over the mushrooms in each dish.
- Bake for 12-15 minutes, or until the mushroom caps are tender and the filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
2g
Fat
29g
Carbs
0g
