"Sausage gives this classic a new twist!" — The Kitchen at Johnsonville Sausage
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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!
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.
Although we enjoyed this, the filling was overcooked by the time it reached 160. Next time I will pre-cook sausage so it doesn't have to go in the oven so long. Other than that, great recipe!
* 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
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