Italian Seafood Portobellos Ingredients

• 25-30 medium portobello mushrooms (about 1-1/2 lbs.)
• 2 Tbsp. olive oil
• 1/4 tsp. each salt, pepper and garlic powder
• 1 can (6 oz.) lump crabmeat, drained
• 1 pkg. (5 oz.) frozen cooked salad shrimp, thawed
• 1/2 cup shredded mozzarella cheese
• 1/2 cup crumbled blue cheese
• 2 Tbsp. grated Parmesan cheese
• 1/4tsp. minced garlic
• 1/4 tsp. pepper
• 1 pkg. (16 oz.) Johnsonville® All Natural Ground Italian Sausage
• 1 egg

Italian Seafood Portobellos Directions

Remove stems from mushrooms; chop stems and set aside. Place mushroom caps on waxed paper, bottom side up. Mist or brush caps with oil; sprinkle with salt, pepper and garlic powder.

In a food processor, combine the crabmeat, shrimp, cheeses, garlic, pepper, and mushroom stems. Pulse for 10-15 seconds until coarsely chopped. Transfer to a large bowl. Crumble sausage over crabmeat mixture. Add egg; mix just until combined. Spoon into mushroom caps.

Place in greased shallow baking pans. Bake at 350˚F for 20-25 minutes or until a thermometer inserted into filling reads 160˚F.


* For a spicier version, add 1/2 tsp. cayenne and 1/4 tsp. crushed red pepper flakes.
* To make this appetizer a meal, serve over a bed of pasta with Alfredo sauce.