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Italian Seafood Portobellos

By: The Kitchen at Johnsonville Sausage

"Sausage gives this classic a new twist!"

Rate/Review | Read Reviews (3)

Servings (Help)

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Original Recipe Yield 25 appetizers

Ingredients

25 medium portobello mushrooms
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (6 ounce) can lump crabmeat, drained
1 (5 ounce) package frozen cooked salad shrimp, thawed
1/2 cup shredded mozzarella cheese
1/2 cup crumbled blue cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon minced garlic
1/4 teaspoon pepper
1 (16 ounce) package Johnsonville® All Natural Ground Italian Sausage
1 egg

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 degrees F for 20-25 minutes or until a thermometer inserted into filling reads 160 degrees F.

Footnotes

For a spicier version, add 1/2 teaspoon cayenne and 1/4 teaspoon crushed red pepper flakes.
To make this appetizer a meal, serve over a bed of pasta with Alfredo sauce.