Italian Seafood Portobellos Recipe -
Italian Seafood Portobellos Recipe

Italian Seafood Portobellos

Recipe by  

"Sausage gives this classic a new twist!"

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Ingredients Edit and Save

Original recipe makes 25 appetizers Change Servings


  1. 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.
  2. 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.
  3. 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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2012

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!

Most Helpful Critical Review
Aug 26, 2013

I have to say there is too much going on in this recipe. The Italian Sausage overpowers the seafood.


11 Ratings

Dec 24, 2011

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 :)

Nov 13, 2011


Feb 09, 2013

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.

Jun 20, 2012

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.

Dec 13, 2012

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.

Oct 20, 2013

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.


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  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 277 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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