Our ‘Down the Rabbit Hole’ Drinks and Mushroom Appetizers

Our ‘Down the Rabbit Hole’ Drinks and Mushroom Appetizers

Are You Ready to go Down The Rabbit Hole?

The White Rabbit

I’m late, I’m late, For a very important date. No time to say “Hello, Goodbye”.  I’m late, I’m late, I’m late.

The Hatter’s Hat

Stuffed Pasta Shells and Stuffed Mushroom Appetizers

(Of course.)

These are SO Good!

Gordon made them for our Alice In Wonderland Easter.

I wanted appetizers that were of a mushroom theme but easy to eat, and delicious!

These were perfect!



Our ‘Down the Rabbit Hole’ Cocktail

The Ingredients:

1 Part – Triple Sec

2 Parts – Capt. Morgan White Rum

1/2 Part – Hornitos Tequila

2 Parts – Kinky Blue Vodka

1 Part – Vodka

4 Parts – Diet Ginger Ale

1/2 Part – Jordan’s Skinny Syrup Sugar Free Blueberry


Combine all the ingredients into a large pitcher as shown.

Add more of the Kinky Vodka or Blueberry Syrup to achieve the color you want.

Serve over crushed ice and a lemon wedge garnish!



Hatter’s (Gordon’s) Stuffed Mushrooms

Right out of the Oven

The Ingredients:

24 Med. Baby Bella and or White Mushroom Caps (We used both)

1/4 Med. Yellow Onion Chopped

~6 Pearl Onions Chopped

1/4 Yellow Bell Pepper Chopped

1/2 Cup Sun Dried Tomatoes in Oil

8 oz. Cream Cheese softened

3/4 Cup Pecorino Cheese – Cut in chunks

3/4 Cup Crumbled Feta Cheese

3/4 Cup Shredded Parmesan Cheese

2 Garlic Cloves Chopped

1/2 Cup Black Olives

1/2 Cup Olive Oil

1 tsp Turmeric

Ground Pepper to taste

NOTE: There is no need for salt with this dish as the cheese contains plenty.

Clean your mushrooms well and remove the stems.

I clean my mushrooms under water and let them dry in a colander.

Brush the mushroom caps with olive oil.

In a large bowl, place your Feta, Peccorino, and Parmesan cheese.

Chop your onion, garlic, black olives, and sun dried tomatoes

In a large saute pan, place about 2 Tbsp olive oil over Med. heat.  When heated, add your Turmeric and cook for about 1 min.  Now, add your chopped onions, pearl onions, yellow bell pepper, and chopped black olives.  Once the onions have cooked to almost translucent, add your chopped garlic and cook for another 3 min.

In the mixing bowl, place your softened cream cheese and the sun dried tomatoes.  When the onion mixture has cooled a bit, place it in the bowl with cheese mixture.

Combine all ingredients with a spatula, mixing well.  Add your ground pepper to taste.

Add ~1 Tbsp of the mixture to every mushroom cap.

With this, your best tool are your well washed fingers.

On a sheet pan lined with parchment paper, place your filled mushroom caps.

Bake the mushroom in a 400’F oven for about 25 min. or until the cheese topping is golden brown.

The mushrooms will release some liquid during the cooking process.

Blot the bottom of the mushrooms with a paper towel before placing them on your serving tray!

Keep your hands away, as these will be eaten quickly!


Stuffed Pasta Shells

The Ingredients:

Large Pasta Shells

3/4 Cup Parmesan Reggiano Cheese PLUS 1/2 Cup more to top the stuffed shells

2 8 oz. Philadelphia Cream Cheese – softened

1/2 Large Onion chopped

8 Mushrooms – sliced and chopped

3 Cloves Garlic – thinly sliced, then chopped

Fresh Ground Pepper

Crushed Red Pepper Flakes to taste – I used about 1/2 Tbsp

1 Bunch Parsley – Med. chop

1/2 Cup Kalamata Olives – chopped

4 Tbps Butter


Boil your large pasta shells as directed.

In the meantime, prepare the other ingredients in a Med. bowl.

Place in your Parmesan Cheese and room temperature Cream Cheese.

Chop your Onion

Place it in a Med. heated saute pan with your butter.

Chop your mushrooms…

and garlic.

Place the mushrooms in with the onions and saute for about 7 Min.

When cooked, add your garlic and cook for another 3 Min. mixing well.

Add your pepper and Red Pepper Flakes and cook for another 3 Min.

Take the mixture off the heat when done.

Chop your Parsley and add to your bowl of cheeses, mixing well.

The Onions, Mushrooms, and Garlic are Looking Quite Good

Drain your pasta shells and rinse with cool water to stop the cooking process.

Add your chopped Kalamata Olives to your cheese mixture.

Once your onion and mushroom mixture has cooled, add it to the cheese mixture.

Below is the finished product.

Use a small spoon to fill the cooked large pasta shells.

Top each shell with grated Parmesan Cheese

Broil the Shells Until Brown, Then Done!



No Wonder I’m so High, What With Eating all Those Mushrooms……


If you would like to view our other Alice in Wonderland posts,

Also check out our:

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Click here for Our Alice in Wonderland Tea Party Easter


Click Here for Our Alice in Wonderland Easter Dinner


Click here for Our Alice in Wonderland Croquet Game with the Tweedles


Click here for Our Alice In Wonderland Eat Me Cakes

Making Our Alice in Wonderland Cookies,

Click Here


Click here for Our Alice in Wonderland Blueberry Scones


Click here for Who Stole My TARTS!!!


Click here for Our Down the Rabbit Hole Drinks and Mushroom Appetizers


See you in Wonderland……