Stuffed Portabella Mushrooms

By merehodge

Ingredients

• 4 Portabella mushroms, large
• 1/2 pound shrimp, peeled
• 1/2 pound crabmeat or crawfish, tails peeled
• 1/2 bell pepper
• 1/2 yellow onion or Vidallia onion
• 1/2 cup Feta cheese
• 1/2 cup parmesan cheese, grated
• 1/2 pound italian sausage
• 1/4 cup seasoned bread crumbs
• 8 slices provolone cheese, smoked olive oil
• 1 clove garlic, minced
• 1 tablespoon oregano
• 1 teaspoon basil

Preparation

Step 1

Preheat oven to 350º. Seperately cook sausage until done. Drain and place in large bowl. Season the seafood with salt, pepper, oregano and basil and in a little olive oil, sauté the shrimp and crabmeat or crawfish tails until barely done, drain and place into large bowl. Cut pepper and onion into a fine dice and sauté with garlic in olive oil over med. heat until slightly cooked, about 3-4 min. Drain and place in bowl. Place the cheeses along with the breadcrumbs into the bowl and mix with your hands until all of the breadcrumbs are wet. If the mixture is too dry, add olive oil one tablespoon at a time until mixture easily forms a ball when shaped in your hands. Clean and prepare the mushrooms by removing the stem and scrapping off the gills. Take a handful of the stuffing mixture and place it inside each hollow mushroom cap. Distribute the mixture evenly. When caps are filled, place 2 slices of provolone cheese over each mushroom as to cover compleltely. Place caps on a lightly oiled baking sheet and place into the preheated oven for 20 min. or until cooked until desired doneness.