The Keg’s Mushrooms Neptune

Inspired by The Keg's famous appetizer, this copycat Mushrooms Neptune recipe has a creamy crab and shrimp filling that's to die for!

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How to make Mushrooms Neptune

Sauté the mushrooms.
Mix together the cream cheese filling.
Pipe the filling into a large resealable bag.
Cut a hole in the bottom of the bag.
Add the filling into each sautéed mushroom cap.
Bake for 15 minutes, then broil for 5 minutes.
Serve and enjoy!

Ingredients & substitutions

Olive oil – use any neutral cooking oil like avocado or canola oil.
Button mushrooms – or any other mushrooms big enough to hold the filling like cremini.
Cream cheese – I don't recommend using anything other than cream cheese, because it won't hold the filling together as well.
Grated swiss cheese -you could also try asiago or romano.
Grated parmesan cheese – nutritional yeast is a great substitute for parmesan.
Lemon juice – either freshly squeezed or bottled. Lime juice is fine in a pinch, but the taste might be slightly different.
Salt & pepper – to taste
Crabmeat – you can use the imitation crab at the seafood counter, canned or frozen crab.
Cooked shrimp – I buy pre-cooked shrimp, but you could also buy raw and boil them. Leave this out altogether if you're not a shrimp fan.
Green onions – chives would also work here.

What are Mushrooms Neptune?

Don't you wish you could make some of your favourite restaurant dishes from home? This week, I decided to recreate one of my favourite appetizers from The Keg Steakhouse, scouring the Internet for a close and easily re-creatable recipe.

After pulling a few different ones together and doing a lot of taste-testing (such a hard job, right?!), I think I have created the perfect creamy, indulgent Keg Mushrooms Neptune recipe to enjoy at home! These mushrooms are full of crab, shrimp, cream cheese, green onions and parmesan cheese for the best appetizer EVER!

You honestly don't even know how many times family and friends ask me to bring this Mushrooms Neptune dish to parties and gatherings. All you have to do is say you're bringing Mushrooms Neptune to a party and everyone's faces light up and they start licking their lips. Not even lying!

Making the mushrooms ahead of time

If you're making these for a party, you can also make the mushrooms ahead of time and reheat them in the oven by the time company comes. You can even just saute the mushrooms and store them to stuff later, or cook and stuff the mushrooms but wait to bake them until you're ready to serve fresh. There are so many ways to make these mushrooms ahead of time.

What to serve with Mushrooms Neptune

I prefer to serve these mushrooms neptune as an appetizer, but you can also serve them as a delicious side dish!

I am not even opposed to serving them alongside a steak just like they do at The Keg, but they also work great as a super yummy snack too (hello football season or movie night!)

Here are some ideas on what to serve with these stuffed mushrooms:

With steak
With baked chicken
With baked salmon

Mushrooms Neptune calories

This copycat version is a lot more calorie-friendly than the restaurant version. The Keg's recipe contains 501 calories per serving or about 100 calories per mushroom – whereas this recipe only has 35 calories per mushroom.

Freezing the filling

You can make the cream cheese filling ahead of time and freeze it to use for another time. I've done this so many times and it's a great way to have a savoury, delicious snack at the last minute. Just imagine opening up the freezer and discovering that half the recipe's already done for you. It's a good feeling.

Storing and reheating leftover mushrooms

You can store these leftover mushrooms up to 5 days in the fridge in a resealable container. To reheat, simply microwave a plate of them for 2-3 minutes until heated through. You can also reheat in a 350 F oven for 15-20 minutes until heated through – this is my fave way to reheat because you really revive them like new this way.

Ingredients

1 tbsp olive oil
45 Button mushrooms
1 package cream cheese
1/2 cup grated Swiss cheese
1/4 cup grated parmesan cheese
2 tsp lemon juice
1/2 tsp salt
1/2 tsp pepper
1/2 cup finely chopped crabmeat I use the imitation crab meat in packages typically found at most fish counters
1/2 cup cooked shrimp finely chopped
4 green onions minced

Instructions

Preheat the oven to 400 F.
Wash mushrooms, and remove stems very carefully. Heat olive oil in a large frying pan on med-high heat. Add mushroom caps, sprinkle with a tiny bit of salt, and sauté for 2 minutes each side until softened.
Soften cream cheese in the microwave in a large bowl for about 15 seconds. Add cheeses, lemon juice, salt and pepper, crabmeat, shrimp and green onions, mixing well.
Line a baking sheet with parchment paper. Add mushroom caps, and then spoon filling into mushroom caps, or pipe using a Ziploc bag with the corner cut off.
Cook mushrooms in oven on the lowest oven rack for 15 minutes, then switch oven setting on to broil. Switch oven rack to the top setting and broil tops of the mushrooms for about 2-3 minutes until tops are lightly browned.
Serve right away, or refrigerate for up to 24 hours and then reheat in 350 F oven for 15-20 minutes. Filling can also be frozen up to 3 months to refill fresh mushrooms with!