Mushroom Cap Neptune

READY IN: 35mins
Recipe by hamlet

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.

Top Review by finalee_nick

Thank you Thank you....I first found this recipe in the LCBO Food and Drink magazine in 1999, I think...I used it several times and then lost the book...the only LCBO magazine that I cannot find in my collection...of 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....

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. 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. 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. Place in 4 individual baking dishes. Combine the butter, lemon juice, rind and parsley and season well. Drizzle ¼ cup of butter mixture over each dish of mushrooms.
  5. Bake for 12 to 15 minutes or until caps are cooked.

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