
ITALIAN SEAFOOD PORTOBELLOS
WHAT YOU NEED
- 25-30mediumportobello mushrooms (about 1-1/2 lbs.)
- 2Tbsp.olive oil
- 1/4tsp.salt
- 1/4tsp.pepper
- 1/4tsp.garlic powder
- 1can(6 oz.) lump crab meat, drained
- 1pkg.(5 oz.) frozen cooked salad shrimp, thawed
- 1/2cupmozzarella cheese, shredded
- 1/2cupblue cheese, crumbled
- 2Tbsp.Parmesan cheese, grated
- 1/4tsp.garlic, minced
- 1/2tsp.cayenne pepper (optional)
- 1/4tsp.crushed red pepper flakes (optional)
- 1pkg.(16 oz.) Johnsonville® All Natural Ground Italian Sausage
- 1egg
PREPARATION
- 1Remove stems from mushrooms; chop stems and set aside.
- 2Place mushroom caps on waxed paper, bottom side up.
- 3Mist or brush caps with oil; sprinkle with salt, pepper and garlic powder.
- 4In a food processor, combine the crabmeat, shrimp, cheeses, garlic, pepper and mushroom stems.
- 5Pulse for 10-15 seconds until coarsely chopped. Transfer to a large bowl.
- 6Crumble sausage over crabmeat mixture. Add egg; mix just until combined.
- 7Spoon into mushroom caps.
- 8Place in greased shallow baking pans.
- 9Bake at 350˚F for 20-25 minutes or until a thermometer inserted into filling reads 160˚F.
Posted by Mags
from http://www.johnsonville.com/recipe/italian-seafood-portobellos.html
- 1
No comments:
Post a Comment