Looking for a last-minute appetizer to serve at your New Year’s Eve party tonight? Look no further! These vegetarian stuffed mushrooms make sophisticated bite-size appetizers to leave your guests thoroughly impressed! These little guys literally look like they were dropped off by a caterer! When my guests find out that I made them, they are in awe. Hey, what is the harm in showing off a little? 😉
These mushrooms not only look delicious, they ARE delicious. They are dry and crisp on the outside but tender and juicy on the inside. The garlic flavour infused with the italian seasoning in the stuffing creates a party in your mouth. Forget the new years eve party, the real party is the one in your mouth.
And guess what? This recipe is not very difficult to make. It takes about 10 minutes to prep. First, wash the mushrooms, pat them dry and remove the stems. Second, blend together the stuffing and stuff the mushrooms. 20 minutes in the oven and these little bites are ready for consumption!
To top off the professional look, line the mushroom caps in even rows on a flat, rectangular or square plate. White looks best because it lets the mushrooms stand out. Plus, all restaurants use white plates which means that they must be on to something. Food displayed on white plates = professional looking.
But boy, I must say that it sure is nice to have a few days off of work. I love my job but I love cooking and creating new things just as much, if not more!! (shh…don’t tell my boss!) Plus, with the extra time off, I can actually prepare for tonight AND make myself look presentable. I am inviting my brother and a few friends over for some little bites before we head out to ring in the new year. This year, we are going to an event hosted at the casino. DJ, dancing, balloons dropping from the ceiling at midnight.. I can’t wait! There is something about those cheap New Year’s Eve party hats, beads and noisemakers that I just can’t get enough off!
Well, that is enough from me for today. See you in 2016!!
Tip: For added flavour, drizzle some olive oil on top.Print
These vegetarian stuffed mushroom caps make sophisticated bite-size appetizers to keep your guests impressed and satisfied.
- 24 large crimini brown mushrooms
- 1 teaspoon olive oil
- 1 teaspoon onion powder
- 1 cup bread crumbs
- 1/2 cup fresh parmigiano reggiano (parmesan cheese)
- 2 cloves garlic, minced
- 1 tablespoon parsley
- 1 teaspoon italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Preheat oven to 350 F.
- Remove stems from mushrooms and place mushroom caps on a lined baking tray.
- Combine remaining ingredients in a blender or food processor. Also add half the stems from the mushrooms. Blend until fully combined.
- Scoop mixture into mushroom caps.
- Place in oven and bake for 20 minutes, or until the tips of the mixture starts to brown.
Looking for more appetizers to serve at your event?
Check out my roundup: 5 Easy Super Bowl Appetizers.