Page 29 - South Mississippi Living - October, 2025

STUFFED MUSHROOM
INGREDIENTS:
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since
then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d!
Instagram: @Southrngritskitchen
• 4 large portabello mushroom caps (stems removed and gills scraped)
• 4 oz cream cheese (softened)
• 1⁄2 cup cooked shrimp (chopped)
• 1⁄2 cup crab meat (drained)
• 1⁄2 cup cooked crawfish tails (chopped) • 1⁄4 cup red bell pepper (finely diced)
• 1⁄4 cup green bell pepper (finely diced) • 1⁄4 cup onion (finely diced)
• 1 tsp garlic (minced)
• 1⁄2 cup shredded mozzarella cheese
• 1⁄4 cup grated Parmesan cheese
• 1⁄4 cup seasoned bread crumbs
• 3 tsp Slap Ya Mama (adjust to taste)
• 3 tsp no salt Tony Chachere’s
• 2 tsp smoked paprika
• 2 tbsp butter
• Fresh parsley, chopped (for garnish)
DIRECTIONS:
1. Preheat oven to 400 F.
2. In a skillet on medium heat, melt butter.
3. Sauté garlic, peppers, and onions until soft (about 3-4 minutes). 4. Remove from heat.
5. In a medium mixing bowl, add sauteed vegetables, seafood,
seasonings, breadcrumbs, 1⁄2 of the mozzarella, parmesan,
and cream cheese. Combine well.
6. Fill caps with the seafood mixture and place filled caps on
a baking sheet.
7. Bake for 10 minutes.
8. Add remaining mozzarella on top of stuffed mushrooms. 9. Bake for 5 minutes.
10. Garnish with parsley, optional.
MARIE ROSE SAUCE
INGREDIENTS:
• 1⁄4 cup mayonnaise
• 2 tbs ketchup
• 1 tsp Worcestershire sauce
• 1⁄4 lemon slice (juiced)
• A few drops of Crystal hot sauce (optional) • Salt and pepper, to taste
DIRECTIONS:
1. Mix all ingredients in a bowl.
2. Cover and chill for 30 minutes before serving.
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October 2025 | 29