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Italian Seafood Portobellos

Italian Seafood Portobellos

The Kitchen at Johnsonville Sausage

Sausage gives this classic a new twist!

Ingredients {{adjustedServings}} servings

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Original recipe yields 25 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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Reviews

Sue
14
1/29/2012

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!

sherrythetaxlady
11
12/24/2011

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 :)

FAW4JESUS
6
11/13/2011

YUMMY