Recipes By Eat This. It's Good! / December 14, 2016 Share Tweet Pin Now is the time of year with holiday party after holiday party with friends, family, and at work. Appetizers are endless at these parties, and sometimes it can be hard to find healthy options. Fear no more - you can bring these appetizers and know you'll still be eating well!Stuffed Mushroomsby Coach Nancy 1 teaspoon olive oil4 portabella mushrooms1 small white onion, chopped1 pinch nutmeg1 pinch black pepper1/4 cup vegetable stock2 cloves garlic, finely diced1 cup feta cheeseParmesan cheesePreheat oven to 375 degrees. Remove ribbing in mushrooms, cut ribbing and stems off mushrooms. Add oil to a sauté pan. Sauté onions, diced mushrooms, nutmeg, and pepper in the veggie stock, then add garlic until aromatic. Add the feta cheese and stir to combine. Stuff mushrooms with mixture, sprinkle with a bit of Parmesan cheese, and drizzle with olive oil. Bake for 10 minutes. Cut each portabella mushroom into quarters to serve.Antipasto Sausage Skewersby Coach Nancy 1 12-ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large1 14-ounce can artichoke hearts, drained and quartered12 ounces fully cooked Italian-style sausage, cut in one inch pieces1/2 cup lightly packed fresh basil leavesHeat a nonstick skillet over medium heat. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes. Thread 1 small or ½ large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining ingredients to make about two-dozen skewers.Share this:Click to email this to a friend (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Google+ (Opens in new window) Related
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