Recipe by The Kitchen at Johnsonville Sausage
"Sausage gives this classic a new twist!"
Watch video tips and tricks
ground black pepper
1 (6 ounce) can
lump crabmeat, drained
1 (5 ounce) package
frozen cooked salad shrimp, thawed
shredded mozzarella cheese
crumbled blue cheese
grated Parmesan cheese
1 (16 ounce) package
Johnsonville® All Natural Ground Italian Sausage
Made these for a party last night and everyone raved about them! I used regular white mushrooms and really stuffed them full and mounded. Delicious and they are my new favorite hors d' oeuvre!
I have to say there is too much going on in this recipe. The Italian Sausage overpowers the seafood.
This is one of the best stuffed mushroom recipes I have every used. I did make a few changes and added some verifications and will post another time. It's Xmas Eve I only time for my prep today. Hats off to a wonderful cook :)
I only used 1/2 the sausage and it was still to much for my liking. These were good, but will do more cheese, less sausage next time. Big hit.
Very good! I made them as a main course with large portobellos. Since I had so much crab left I didn't use the shrimp. It was a bit much as a main dish but I will def make again just as an appetizer.
Made this numerous times and have never had a complaint, I've even been told these are better than Red Lobster's stuffed mushrooms. The only change I make is white mushrooms, but I don't like portobellos.
I was looking for a recipe to use on large portobello mushrooms and this was excellent. Titis recipe stuffed 3 large ones to the point 2'of them flatten once they got moist from cooking. May have hollowed out too much. I will have to play around with that but still yummy. Minor changes is I used 8 oz container of crab and 8 oz package of salad shrimp. I did not blend the ingredients like the directions called for, I just mixed the times together real good keeping the shrimp whole. I took other reviews advice pre-cooked the sausage and used a little less sausage. In the mix. I cooked it for about 25 min to thoroughly heat through. Since sausage is cooked, no need to worry about getting to 160 degrees.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Seafood Portobellos
Serving Size: 1/25 of a recipe
Servings Per Recipe: 25
Amount Per Serving
Calories from Fat: 64
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Looking for a flavorful sausage recipe without all the fat? This is it!
See how to make a low-fat chowder that’s creamy and full of flavor.
See how to make an amazing cheese-filled Italian flatbread.