Ingredients
-
1/2
-
1
-
1/4
-
1
-
1
-
2
-
1
-
-
1/2
-
24
-
-
1
-
2
-
1
-
2
Directions
Mushroom Cap Neptune, I’m not exactly sure where I found this recipe, but has become a family favorite Everyone who I’ve served it to, ask for the recipe , Thank you Thank you I first found this recipe in the LCBO Food and Drink magazine in 1999, I think used it several times and then lost the book the only LCBO magazine that I cannot find in my collection of course it is outstanding I do lots of mushrooms on a baking sheet and serve them at my annual Christmas party at home always get rave reviews I recommend using the almonds , I’m not exactly sure where I found this recipe, but has become a family favorite Everyone who I’ve served it to, ask for the recipe
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Combine Together Cream Cheese, Crabmeat, Almonds, Butter, Garlic, Lemon Juice, Parsley, Worcestershire Sauce and Hot Pepper Sauce in a Bowl. Season to Taste and Stir in Bread Crumbs. |
|
3
Done
|
Remove the Stems from Mushrooms and Cut Thin Slices from the Rounded Side of the Cap, to Make Sure It Stands Securely. Fill Each Cap With 1 to 2 Tsp of the Crab Mixture. |
|
4
Done
|
Place in 4 Individual Baking Dishes. Combine the Butter, Lemon Juice, Rind and Parsley and Season Well. Drizzle Cup of Butter Mixture Over Each Dish of Mushrooms. |
|
5
Done
|
Bake For 12 to 15 Minutes or Until Caps Are Cooked. |
