Mushroom Cap Neptune
Elevate your appetizer game with these decadent Mushroom Cap Neptune bites, a seafood lover's dream. Large white mushroom caps are filled with a luxurious mixture of succulent crab meat, chopped shrimp, and cream cheese, delicately seasoned with hints of garlic, dill, and Worcestershire sauce. A touch of Parmesan cheese crowns these stuffed mushrooms, while a brush of melted butter ensures a golden, perfectly baked finish. Ideal for entertaining, these savory morsels strike the perfect balance between elegance and indulgence, making them a showstopper at any gathering. Serve them warm and watch as these irresistibly creamy, seafood-packed delights disappear from the plate!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 12 pieces large white mushroom caps
- 1 cup cooked crab meat
- 0.5 cup cooked shrimp, chopped
- 8 ounces cream cheese, softened
- 2 tablespoons green onion, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried dill
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushroom caps by gently wiping them with a damp paper towel. Remove the stems and gently scrape out the gills to create space for the filling. Set the mushroom caps aside.
In a mixing bowl, combine the cooked crab meat, chopped shrimp, softened cream cheese, green onion, lemon juice, Worcestershire sauce, garlic powder, dried dill, salt, and black pepper. Mix until well blended.
Spoon the seafood filling into each mushroom cap, packing it tightly and mounding it slightly over the top.
Place the filled mushroom caps on a parchment-lined baking sheet.
Brush the tops of the filled mushrooms with melted butter to help with browning.
Sprinkle grated Parmesan cheese evenly over the stuffed mushroom caps.
Bake in the preheated oven for 18–20 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let cool for 2–3 minutes before transferring to a serving platter.
Serve warm and enjoy your Mushroom Cap Neptune appetizer!
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 2.5 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 176 mg | 14% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
