N3

This week I’m thinking about appetizers to serve at meals or parties. Here are a few that are my go-to recipes for that special event. They’re very tasty and ones I make almost every year. 

 

Stuffed Mushrooms

1 container of either white mushrooms or crimini 

1/4 lb. of bulk sausage, cooked 

1/2 shallot very finely diced 

1/4 cup grated Parmesan cheese 

2 tsp. Worcestershire sauce 

2 Tbsp. Italian breadcrumbs 

Wipe the mushrooms with a paper towel, do not run under water. Gently remove the stems of mushrooms and reserve. 

Chop the shallots and some of the reserved stems. In the same pan that the sausage was cooked in, sauté the shallot and reserved stems. Mix in the breadcrumbs, Worcestershire sauce and Parmesan cheese. Add in the sausage and mix to combine. 

Stuff the mushrooms with the mix and top with more Parmesan. Place on baking sheet and bake on 350 degrees until cheese is melted and mushrooms are cooked, about 15-20 minutes. 

 

Stuffed Cherry Peppers

1 jar of either hot or mild pickled cherry peppers 

Very thinly sliced salami pieces 

Hard Provolone cubes 

Cut tops off of the peppers and clean them out. 

Wrap a cube of Provolone with a slice of salami and stuff into the pepper.

Yummy! 

 

Stuffed Biscuit Wraps

1-2 containers of refrigerator biscuits 

1/2 package of cheese Smokies 

1/2 cup shredded Monterey Jack cheese 

Open the biscuits and separate. On a floured board, roll out a biscuit at a time and fill with cheese and a Smokie, fold in half and seal tightly. Arrange on a greased sheet pan and bake on 350 for 10-14 minutes, or until biscuits are golden brown. Remove from oven and lightly coat with butter.

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