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Italian Seafood Portobellos

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About this recipe

Sausage gives this classic a new twist!

Servings
25-30 servings
Cook Time
25minutes

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

Directions

  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.

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