Mushroom Caps Neptune - cooking recipe

Ingredients

1/2 cup deli-style cream cheese
1/2 cup frozen lump crabmeat, defrosted and well drained
1/2 cup chopped cooked baby cocktail shrimp
1/4 cup chopped almonds
1/4 cup butter
1 teaspoon garlic, chopped
1 tablespoon lemon juice
2 tablespoons finely chopped fresh parsley
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
salt
1/2 cup fresh breadcrumb
24 medium mushroom caps
1 cup melted butter
2 tablespoons lemon juice
1 teaspoon grated lemon rind
2 tablespoons parsley
salt & freshly ground black pepper

Preparation

Preheat oven to 400\u00b0.
Combine together cream cheese, crab, shrimp, almonds, butter, garlic, lemon juice, parsley, Worcestershire sauce, and hot pepper sauce in a bowl. Season to taste and stir in breadcrumbs.
Remove stems from mushrooms and cut a sliver-thin slice from the top rounded side, so that they will stand upright securely. Fill each cap with 1 to 2 tbsp crab/shrimp mixture. Place in 4 individual baking dishes.
Combine butter, lemon juice, lemon rind and parsley and season well. Drizzle 1/4 cup of butter mixture over each dish of mushrooms .
Make for 12 to 15 minutes, or until caps are cooked. Garnish each dish with parsley sprigs and a twist of lemon.