Italian Seafood Portobellos

Italian Seafood Portobellos


"Sausage gives this classic a new twist!"


servings 127 cals
Serving size has been adjusted!

Original recipe yields 25 servings



  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

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  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.


  • 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.
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  1. 11 Ratings


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 toda...


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 appet...

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

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 po...

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 hav...

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!