Stuffed Mushrooms & Antipasto Sausage Skewers

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 Mushrooms

by Coach Nancy

• 1 teaspoon olive oil
• 4 portabella mushrooms
• 1 small white onion, chopped
• 1 pinch nutmeg
• 1 pinch black pepper
• 1/4 cup vegetable stock
• 2 cloves garlic, finely diced
• 1 cup feta cheese
• Parmesan cheese

Preheat 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 Skewers

by Coach Nancy

• 1 12-ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces
• 2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
• 1 14-ounce can artichoke hearts, drained and quartered
• 12 ounces fully cooked Italian-style sausage, cut in one inch pieces
• 1/2 cup lightly packed fresh basil leaves

Heat 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.