The Keg Steakhouse Restaurant Recipe
2 tablespoons butter
2 cups beef broth
a couple splashes of white wine
about 20-30 button mushrooms
1/2 package cream cheese
1/4 cup finely chopped crabmeat
1/4 cup shrimp, cooked
1/8 cup green onion, finely minced
1/4 cup Parmesan cheese, finely shredded
Simmer mushroom caps in beef broth, white wine & butter until tender. Drain & set aside.
Combine all other ingredients together in a mixing bowl.
Filling can be put into a piping bag to fill the caps or into a Ziploc bag with a tiny hole cut at the end. Bake at 400 for 10 to 12 minutes until golden brown.
Labels: The Keg Steakhouse