I still seeming to be lagging on the blog front, because I have been very busy. However... I do have a recipe that I think all of you should try. Its called Mushroom Neptune. The boyfriend and I went to the Keg a few weeks ago...we always seem to get the same Entre’s but love trying new appetizers. This time it was Mushroom Neptune.... It was so good... I went home & decided to find the recipe and make it, I tweeked it a little Bit. This recipe is for approximately 20 mushrooms, but an appetizer has 6-8.
First off You need approximately 20 mushrooms, you take out the stems.
Then in a frying pan you mix the mushrooms with 2 cups of beef broth and 2tsp of butter.
Bring to a Boil. Then dry off the mushrooms & put them aside.
For The Filling You will need.
Philly Cream Cheese - The Lg container the size of a can of soup will do.
Approximately (4 ounces) crabmeat (squeeze out the extra water)
2 ounces green onions finely diced
1 ounces parmigiano cheese
1 ounce fresh squeezed lemon juice
1/2 ounce worcestershire sauce
1/2 ounce garlic powder (not salt and not fresh)
2 drops of tobasco sauce
- Mix all these ingrediants together and stuff it into a piping bag with a large opening. Then put the mushrooms (opening upwards) in an escargot dish or a cake pan & fill up each mushroom with the mix. You can also do this with a spoon if you don’t want to be fancy. Bake on 400 degrees for 7-8 minutes. Uncovered. Then your ready to Eat!!!! Also, if you have extra dip left... its really good cold with a Baguette dipped into it!!! Happy Eating!!!
No comments:
Post a Comment