Classic Mushrooms Neptune

Clock Icon 30 minutes |
Servings: 30 |
Prep: 15 - 20 minutes |
Cook: 8 - 10 minutes

Ingredients

  • 1 pkg (250 g) light cream cheese
  • 1 can (113 g) small shrimp, drained and rinsed
  • 1 can (113 g) crab meat, drained and rinsed
  • 2 green onions, finely chopped
  • ¼ cup (50 mL) Parmesan cheese
  • 1 tsp (5 mL) Worcestershire sauce
  • ⅛ tsp (0.5 mL) garlic powder
  • 1 tbsp (15 mL) lemon juice
  • Dash Tabasco sauce
  • 30 large fresh mushrooms

Method

  1. In a large bowl with electric hand mixer, beat cream cheese until fluffy.
  2. Add shrimp, crab, green onions, Parmesan cheese, Worcestershire sauce, garlic powder, lemon juice and Tabasco sauce. Beat until fluffy.
  3. Remove stems from mushrooms (reserve for another recipe).
  4. Spoon cheese mixture into mushroom caps.
  5. Place stuffed mushrooms on lightly greased cookie sheet.
  6. Bake at 325 F (160° C) for 8 – 10 minutes or until puffed and lightly browned.
  7. Serve hot.

Tips

Wiggle, twist and pull the mushroom stem to completely remove it. Alternatively, you can use a melon baller.

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