Recipe by lizeroo
I love these from the Keg restaurant and hope these are a great imitation! Recipe from recipecircus
Top Review by Tamaralynn30
The reason why people can't get the same taste as the keg is there is a key step missing from the recipe. You need to poach the mushroom caps in white wine prior to stuffing.
This is a great recipe. Thanks!
- 8 ounces softened cream cheese
- 2 tablespoons sour cream
- 1⁄4 cup grated swiss cheese
- 1 garlic clove, crushed
- 1 (5 ounce) can shrimp
- 1 (5 ounce) can crabmeat
- 1⁄3 cup green onion, chopped
- 36 fresh mushrooms, cleaned, stems removed