Looking for easy, quick appetizers to whip out for a spur of the moment get together? Check out a few easy suggestions, made with similar and affordable ingredients for some delicious small bites!
Sausage Stuffed Mushrooms
Yields: 24 Mushrooms
- 24 Ounces, weight White Button Mushrooms
- ⅓ pound Hot Pork Sausage
- ½ whole Medium Onion, Finely Diced
- 4 cloves Garlic, Finely Minced
- ⅓ cup Dry White Wine
- 8 Ounces, weight Cream Cheese
- 1 whole Egg Yolk
- ¾ cup Parmesan Cheese, Grated
- Salt And Pepper, to taste
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside. Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
Spanish Chorizo Bites with Arugula Parmesan Pesto
- 2 Big Packed Handfuls Arugula Leaves
- 1 clove Garlic
- ½ cup Grated Romano Or Parmesan Cheese
- ½ cup Walnuts, coarsely chopped
- ½ cup Olive Oil
- Salt And Freshly Ground Black Pepper
- Water, as needed
- 1 (8-inch) Link Chorizo Sausage, cut into 1 ½-inch chunks
- Dash Oil, for sauteing
- Dash Sherry Vinegar
To make the pesto: Add the arugula, garlic, cheese, and walnuts to the bowl of a food processor or blender, and puree. As the processer is running, drizzle in the olive oil. This will be used to garnish the Chorizo. Season the mixture with salt, and pepper, to taste. If the pesto is too thick, you can thin it out with water.
To make the sausage: Cut the sausage link into large 1 ½-inch chunks. Heat the oil in a saute pan, and saute the sausage until the edges start to brown, about 3 to 4 minutes. Toss the pieces while they fry so they cook all over.
Add a dash of sherry vinegar to the pan to deglaze and release all the flavors. Transfer the sausage to a platter and serve with dollops of the arugula pesto. Add little cocktail sticks or toothpicks to each piece for easy eating.
Skinny Baked Jalapeno Poppers
Yields: 24 Poppers
- 12 Jalapeño Peppers, sliced in half lengthwise
- 4.5 ounces Light Cream Cheese
- 5 medium Scallions, green part only, sliced
- 2 ounces Shredded Low Fat Sharp Cheddar (I Used Cabot 50%)
- ½ cup Egg Beaters Or Egg Whites, beaten
- ½ cup Panko Crumbs
- ⅛ tsp Paprika
- ⅛ tsp Garlic Powder
- ⅛ tsp Chili Powder
- Salt And Fresh Pepper
- Spray Oil
Preheat oven to 350°. Cut peppers in half lengthwise and scoop out the seeds and membrane. Combine cream cheese, cheddar and scallions in a medium bowl. Fill peppers with cheese filling with a small spoon or spatula.
Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
Dip peppers in egg beaters. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl. Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray.
Bake for 20-25 minutes, until golden and cheese oozes out. Remove from oven and serve immediately. Serve hot.
* Recipe courtsey of Skinny Taste.