Italian Seafood Portobellos

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IngredientsItalian Seafood Portobellos

  • 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


  1. Remove stems from mushrooms; chop stems and set aside.
  2. Place mushroom caps on waxed paper, bottom side up. Mist or brush caps with oil; sprinkle with salt, pepper and garlic powder.
  3. 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.
  4. Crumble sausage over crabmeat mixture. Add egg; mix just until combined. Spoon into mushroom caps.
  5. Place in greased shallow baking pans.
  6. Preheat oven to 350⁰ F.
  7. Bake for 20-25 minutes or until a thermometer inserted into filling reads 160⁰ F.



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