Vegetarian Appetizer Ideas
Mushrooms, when cooked with tomatoes, cheese and herbs, is an excellent appetizer for an Italian main course. The tangy dish contains proscuitto, which is the main ingredient. The mushrooms are baked in the right proportion, making it soft and spongy. Being topped with parsley, the golden brown stuffing looks extremely tempting. Here's the recipe for you.
- White mushrooms, 18
- Prosciutto, chopped, 3 slices
- Garlic powder, ⅛th tsp
- Oregano, dried, ⅛th tsp
- Parmesan cheese, grated, 3 tsp
- Egg yolk, 1
- Tomatoes, dry, chopped, ¼ cup
- Wheat bread crumbs, 1 slice
- Parsley, 2 tsps
First preheat the oven at 375° F. Separate the stems of the mushrooms from their head. The stuffing is prepared by cooking prosciutto for 5 minutes in a skillet. Add tomatoes and mushroom stems when the prosciutto starts sizzling. Add half a cup water and cover the skillet for 5 more minutes. Turn off the heat and then add breadcrumbs to it. Let the mixture cool and then add egg yolk followed by garlic powder, parsley and Parmesan cheese. Blend the stuffing well and then make small mounds from the mixture. Add the stuffing mixture smoothly on the top of the heads of the mushrooms. Grease the baking sheet and then place the stuffed mushrooms on it. Bake for 15 - 20 minutes. Deep baked prosciutto-topped mushrooms is always served hot. Sprinkle some oregano on it and take a bite after dipping in hot sauce.
Potato Artichoke Tarts
Artichoke tarts are healthy, and preparing them in large a quantity is not a big deal. Thus, you can keep this option under appetizer menus when the party is grand. They are often served at potluck suppers, and this exotic dish is quite traditional. This is also a great breakfast menu for morning gatherings. You can check this article to know some more vegetarian recipes for appetizers. The recipe of potato artichoke tart is here for you.
- Potatoes, 300 grams
- Artichokes, 5
- Garlic clove, finely chopped, 1
- Olive oil, ¼ cup
- Parsley, minced, ¼ cup
- Lemon, juiced, 1
- Eggs, 2
- Butter, 2 tsps
- Parmigiano, grated, ¾
- Heavy cream, 4 tsps
First boil the potatoes and then drain the water. Each slice of potato would be approximately ½ cm in size. Trim the artichokes, peel the outer layer, and remove the stem and leaves. Cut the artichokes from the center and soak them in the lemon juice. Now heat the olive oil in a skillet and add garlic cloves to it. Add artichokes and parsley only when the garlic gets fried. Pour one teaspoon of water, salt and pepper, and cook under low heat for 15 minutes. Check in between if more water is needed. In the meantime, preheat the oven at 380° F. Make another mixture with Parmigiano and egg. Grease the baking pan with butter and spread the potato slices one beside another. When the artichoke mixture is ready, spread it on the potatoes and top it with another layer of potatoes. Spread the egg- Parmigiano mix on the outer layer and bake for 10 minutes. Serve the tarts with coriander sauce or spinach dips.
Herbed Stuffed Tomatoes
Herbed stuffed tomatoes are a wonderful vegetable appetizer recipe, that is not only healthy but also delicious. The bright red cherry tomatoes look attractive when topped with cheese and garnished with a unique combination of aromatic herbs. To keep it low in calories, you can use low fat cottage cheese instead of double creamed cheese. The concoction of tomatoes and onions is delightful when cooked with perfection. The recipe is explained below.
- Cherry tomatoes, 15
- Lemon juice, half teaspoon
- Pepper, ⅛th tsp
- Green onion, finely sliced, 1 tsp
- Fresh chervil, chopped, 1 tsp
- Cottage cheese, ½ cup
- Fresh dill, ½ tsp
Rip the tomatoes from the bottom and scoop the pulp. Do it slowly and make sure that the shape of tomatoes is not distorted. Let the tomatoes drain for some time or you can place them on a tissue papers in an inverted fashion. Prepare the stuffing by combining green onion, pepper and lemon. Add the stuffing by slightly opening the cuts made in the tomatoes. Add a little olive oil in a skillet and place the tomatoes. Fry the bottom and then remove them from heat. Allow it to cool and then garnish with chervil, gill and cottage cheese. Herbed stuffed tomatoes taste better with mustard sauce.
I'm sure you have found the recipes for these easy vegetable appetizers useful enough. All you need to do is collect the ingredients beforehand to avoid running short while preparing the dishes. Serve them graciously on plates, and let your guests take delight in relishing the scrumptious recipes.