Italian Seafood Portobellos

7 Reviews

“Sausage gives this classic a new twist!” - by The Kitchen at Johnsonville Sausage

Directions

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 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.
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.

Nutrition

Amount Per Serving (25 total)

Calories
127 cal
6%

Fat
7.1 g
11%

Carbs
6.3 g
2%

Based on a 2,000 calorie diet

Reviews (7)

Rate This Recipe

Sue

Jan. 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!..." See more"

sherrythetaxlady

Dec. 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. Ha..." See morets off to a wonderful cook :)"