- 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
- 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.