Recipe: Italian Seafood Stuffed Portobellos (food processor)
Misc.ITALIAN SEAFOOD PORTOBELLOS
25 to 30 medium portobello mushrooms (about 1 1/2 pounds)
2 tablespoons olive oil
1/4 teaspoon each salt, pepper and 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
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 food processor, combine crabmeat, shrimp, cheeses, garlic, pepper and mushroom stems. Pulse 10 to 15 seconds until coarsely chopped. Transfer to 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 to 25 minutes or until thermometer inserted into filling reads 160 degrees F.
VARIATIONS:
- For a spicier version, add 1/2 teaspoon cayenne and 1/4 teaspoon crushed red pepper flakes.
- To make this appetizer a meal, serve over a bed of pasta with Alfredo sauce.
Serves 25 to 30 appetizers
Source: Johnsonville
25 to 30 medium portobello mushrooms (about 1 1/2 pounds)
2 tablespoons olive oil
1/4 teaspoon each salt, pepper and 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
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 food processor, combine crabmeat, shrimp, cheeses, garlic, pepper and mushroom stems. Pulse 10 to 15 seconds until coarsely chopped. Transfer to 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 to 25 minutes or until thermometer inserted into filling reads 160 degrees F.
VARIATIONS:
- For a spicier version, add 1/2 teaspoon cayenne and 1/4 teaspoon crushed red pepper flakes.
- To make this appetizer a meal, serve over a bed of pasta with Alfredo sauce.
Serves 25 to 30 appetizers
Source: Johnsonville
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