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