Description
A recipe for Italian Seafood Portobellos

Ingredients

• 25 to 30 medium portobello mushrooms (about 1-1/2 pounds)
  
• 2 tablespoons olive oil
  
• 1/4 teaspoon each salt, pepper and garlic powder
  
• 1 can (6 ounces) lump crabmeat, drained
  
• 1 package (5 ounces) 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 package (16 ounces) Johnsonville All Natural Ground Italian Sausage
  
• 1 egg

Preparation
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 food processor, combine crabmeat, shrimp, cheeses, garlic, pepper and mushroom stems. Pulse 10 to 15 seconds until coarsely chopped. Transfer to 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°F for 20 to 25 minutes or until thermometer inserted into filling reads 160°F.

Tips: 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.

Nutrition
no information available

Serves
25 to 30 appetizers

Variations
no information available