Italian Seafood Portobellos

By OmenTrance

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

Details

Servings 25
Cooking time 25mins
Adapted from johnsonville.com

Preparation

Step 1

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.