Italian Seafood Portobellos

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Sausage gives this classic a new twist!

  • Servings: 25-30
  • Cook: 25 minutes

Italian Seafood Portobellos

What you need

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

Preparation

  • 1
    Remove stems from mushrooms; chop stems and set aside.
  • 2
    Place mushroom caps on waxed paper, bottom side up.
  • 3
    Mist or brush caps with oil; sprinkle with salt, pepper and garlic powder.
  • 4
    In a food processor, combine the crabmeat, shrimp, cheeses, garlic, pepper and mushroom stems.
  • 5
    Pulse for 10-15 seconds until coarsely chopped. Transfer to a large bowl.
  • 6
    Crumble sausage over crabmeat mixture. Add egg; mix just until combined.
  • 7
    Spoon into mushroom caps.
  • 8
    Place in greased shallow baking pans.
  • 9
    Bake at 350˚F for 20-25 minutes or until a thermometer inserted into filling reads 160˚F.

Italian Seafood Portobellos