Italian Seafood Portobellos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 25 |
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Sausage gives this classic a new twist! 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:
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.
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