Home » Recipes » The Keg’s Mushrooms Neptune {Stuffed Mushrooms}
By Taylor Stinson | 36 Comments | Posted: | Updated:
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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!
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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 perfectcreamy, 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 toserving themalongside a steakjust 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 asavoury, 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.
More delicious appetizer recipes
- Shrimp Stacks With Mango Salsa
- Mini Grilled Cheese Sandwiches
- Steak and Arugula Salad Bites With Parmesan
- Lobster poutine
Meal prep tools for this recipe
- Grab someglass meal prep bowlsif you plan on storing the mushroom leftovers
- Get some Ziploc bags then cut the end of one corner to pipe the filling into your mushrooms
The Keg's Mushrooms Neptune {Stuffed Mushrooms}
Inspired by The Keg's famous appetizer, this copycat Mushrooms Neptune recipe has a creamy crab and shrimp filling that's to die for!
4.71 from 162 votes
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Servings: 45 mushrooms
Calories: 35kcal
Author: Taylor Stinson
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
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!
Nutrition
Calories: 35kcal (2%)Carbohydrates: 1gProtein: 2g (4%)Fat: 3g (5%)Saturated Fat: 1g (6%)Cholesterol: 11mg (4%)Sodium: 81mg (4%)Potassium: 79mg (2%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 93IU (2%)Vitamin C: 1mg (1%)Calcium: 25mg (3%)Iron: 1mg (6%)
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*Nutritional info is per mushroom
Created by Taylor Stinson
Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!
Reader Interactions
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Dionne JS says
Decent recipe! I am a big fan of these Keg mushrooms. I tried the sautee suggestion with broth, white wine and garlic ahead of time and found that I needed to use bigger mushrooms as the little ones shrunk a bit and made stuffing tricky. I highly recommend this sautee suggestion by Quincy E. Jones. I also recommend using worchestershire too, as mentioned by Michelle MC, it added depth! Next time, I will also try using a can of crab meat vs. imitation because the imitation just missed a bit of flavor for me. Thank you for helping to get me started! 😉Reply
Jen says
How much worcestershire do you use?
Reply
Taylor Stinson says
You could add a teaspoon if you’d like for extra flavour.
Reply
Juliana Playter says
I made these! They were way better than the Keg version! I’m curious, how to they only amount to 35 calories per mushroom compared to the Keg 100 calories per mushroom? What is the difference?
Reply
Taylor Stinson says
I’m not entirely sure unfortunately. I’m glad you enjoyed them!
Reply
Quincy E Jones says
As a former chef of the keg in Oregon. They don’t saute the mushrooms. We poached in chicken stock, white wine and butter.
Reply
Judy says
How much white wine and butter and how do you pouch them
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Taylor Stinson says
It’s not necessary. I’ve tested several times and it doesn’t impact the taste, so why waste ingredients and time?
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Shannon says
Mushrooms Neptune: Love that you mention lemon, sauté, broil and freezing the filling! My life is complete knowing I can freeze because I make way too much for two! 😂Reply
Michelle Mc says
I worked at the Keg for years and this is the closest thing to the actual recipe. The only thing missing is a bit of Worcestershire sauce in the cheese mixture. And I prefer to use chives over green onions.Good copycat!!
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Taylor Stinson says
Thank you so much, I’m so happy you enjoyed 🙂
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Diane says
Took a chance without a dry run & these are amazing!!
Devoured by my guestsReply
Taylor Stinson says
So happy you guys enjoyed 🙂
Reply
Laura says
Tobasco and Worcestershire… 😉
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Lorin says
What white wine would you suggest for simmering or soaking the mushrooms? I see comments suggesting this, and I would like to try it. However, I am not a very experienced cook. This recipe looks yummy! 😀
Reply
Taylor Stinson says
Hi Lorin – any dry white wine like a pinot grigio would work. I find it really doesn’t impact the taste much at all but if you’d like to give it a go, use a dry wine!
Reply
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