Italian Seafood Portobellos7 Reviews
“Sausage gives this classic a new twist!” - by The Kitchen at Johnsonville Sausage
Original recipe yields 25 appetizers
- 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.
Amount Per Serving (25 total)
- 127 cal
- 7.1 g
- 6.3 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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"
"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 :)"
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