ITALIAN SEAFOOD PORTOBELLOS

ITALIAN SEAFOOD PORTOBELLOS

WHAT YOU NEED

• 25-30medium
  portobello 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
• 1/2cup
  mozzarella cheese, shredded
• 1/2cup
  blue 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
• 1
  egg
  
  

  PREPARATION

  • 1
    Remove stems from mushrooms; chop stems and set aside.
  • 2
    Place mushroom caps on waxed paper, bottom side up.
  • 3
    Mist or brush caps with oil; sprinkle with salt, pepper and garlic powder.
  • 4
    In a food processor, combine the crabmeat, shrimp, cheeses, garlic, pepper and mushroom stems.
  • 5
    Pulse for 10-15 seconds until coarsely chopped. Transfer to a large bowl.
  • 6
    Crumble sausage over crabmeat mixture. Add egg; mix just until combined.
  • 7
    Spoon into mushroom caps.
  • 8
    Place in greased shallow baking pans.
  • 9
    Bake 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