Page 28 - South Mississippi Living - October, 2025

Surf‘N’Stuffed
The stuffed mushroom is said to have started in Europe around the early 1800s with these versatile little vessels packed full of cheeses, breads, and vegetables. By the 1950s, Americans had taken the concept and turned it
up a notch. After World War II, with home entertaining on the rise and cocktail parties becoming a staple, bite-sized hors d’oeuvres like stuffed mushrooms became the go-to. By the 1980s, seafood started making its way into stuffed mushrooms as chefs began experimenting with classic dishes and ingredients like crab and shrimp became more accessible thanks
to freezing and canning methods. This dish has journeyed over seas and through time. I have brought it into the 21st century with a recipe filled with fresh Gulf seafood and paired with a Marie Rose sauce.
28 | October 2025 www.smliving.net | SOUTH MISSISSIPPI Living
story and photo by
Chelsea Gieselmann
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