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Festive Bites Begin: Day 1—Irresistible Stuffed Mushroom Appetizers

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Appetizers are more than just the opening act of a meal—they set the tone, spark conversation, and instantly make any gathering feel special. During the holidays, especially, these small bites carry big meaning. They invite guests to nibble, mingle, and settle into the warmth of the occasion. Whether elegant or rustic, simple or indulgent, appetizers create a sense of welcome that defines the spirit of seasonal entertaining.


Some of my fondest food memories come from watching my grandma prepare her famous seafood stuffed mushrooms. She never relied on mayonnaise or sour cream—something I’ve kept alive in my own version—and yet they were always incredibly rich and flavorful. Though she didn’t make them specifically for the holidays, they became a staple at family parties, the kind of treat everyone hovered around until the platter was empty. I’ve since made them for Christmas dinners in snowy Minnesota and for lively New Year’s Eve spreads, and without fail, they disappear just as quickly as they did when I was a kid.


Seafood Stuffed Mushrooms

Serving Size: 6-8

Ingredients:

20–25 baby bella mushrooms, stems removed and reserved

1/2 lb cooked shrimp, chopped

1/2 lb crab meat, picked over for shells

¼ cup dry white wine or cooking white wine

2 cloves garlic, minced

1 small onion, finely chopped

2 tbsp butter

1/4 cup breadcrumbs (Italian or panko)

1/4 cup grated Parmesan cheese

Salt & pepper, to taste

Lemon wedges, for serving


  1. Preheat to 375°F (190°C). Grease or line a baking sheet.

  2. Clean the baby bella mushrooms with a damp cloth and remove stems. Chop the stems finely to use in the filling.

  3.  In a skillet, melt butter over medium heat.

  4. Add garlic, onion, and chopped mushroom stems. Sauté until softened.

  5. Stir in chopped shrimp and crab meat. Cook 1–2 minutes until heated through.

  6. Pour in the white wine and let it simmer until most of the liquid evaporates, about 2–3 minutes.

  7.  Remove from heat and mix in breadcrumbs, Parmesan, parsley, salt, and pepper.

  8. Spoon the filling into each mushroom cap, pressing slightly to fill well.

  9. Place stuffed mushrooms on prepared baking sheet. Drizzle with a little Olive Oil and Bake 18–22 minutes, until the mushrooms are tender and the tops are golden.

  10. Garnish with extra parsley or a squeeze of lemon. Serve warm.

 
 
 

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