Stuffed Mushrooms

This is a great appetizer!  We made these for our progressive dinner with a wonderful group of friends, and even with a double batch the small group demolished these!  I can't remember where I got this one from, but it is a keeper!


Stuffed Mushrooms

Ingredients:

• 20 fresh mushrooms
• 1 tablespoons extra virgin olive oil
• 3 teaspoons minced garlic
• 1 - 8 ounce package cream cheese
• 3/4 cup finely grated parmesan cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano

Directions:

1. Pre-heat your oven to 350 degrees.
2. Remove the stems from the mushrooms and set aside, you’ll need these in a minute.
3. Use a damp cloth to wash the mushrooms.
4. Cut any hard part off the mushroom stems and discard. Chop up the remaining mushroom stems so that they are really fine.
5. Heat 1 tablespoon olive oil in a large non-stick skillet. Sauté the chopped mushroom stems and garlic for 5-10 minutes. Turn the heat to low. Stir in cream cheese, parmesan cheese, black pepper and oregano. Stir well.
6. Spoon about 1/2 to 1 tablespoon of mixture into each mushroom cap.
7. Bake for 20-25 minutes, or until the mushrooms are nicely browned.
8. Serve immediately.

Hot Bruschetta Dip

This recipe came from Lemons for Lulu and it was an amazing start to our Italian Dinner!  This is best served with toasted garlic baguettes!

 

Hot Bruschetta Dip

 

 

Ingredients

• 1 8 oz package cream cheese, softened
• 1 cup sour cream
• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 cloves garlic minced
• 1 teaspoon Italian seasoning
• 1 tomato diced
• 2 tablespoons Italian flat leaf parsley

 

Instructions

1. Preheat oven to 350. Spray a 8 x 8 glass dish with non stick spray and set aside.
2. In a bowl, combine cream cheese, sour cream, shredded cheese, Parmesan cheese, garlic and seasoning. Mix well. Pour into baking dish.
3. Bake for 20 minutes or until hot and bubbly. Remove. Top with chopped tomatoes and parsley. Serve immediately.

Spinach Artichoke Dip

This is the second time I have made this recipe, and I loved it even better the second time around.  It can easily be doubled and put in a 9x13 and leftovers are great on chips, baguettes, or even as a condiment for a sandwhich!

I have done this as an app for a progressive dinner, and as a hot dip for a NYE party and it has gone over well both times!

Spinach Artichoke Dip

Ingredients:

• ½ cup fresh shredded parmesan cheese
• 1½ cups mozzarella cheese, divided
• 10oz frozen chopped spinach
• 14 oz marinated artichoke hearts
• 8 oz cream cheese, softened
• ⅔ cup sour cream
• ⅓ cup mayonnaise
• 2 cloves garlic

Baguette for Serving (or use tortilla chips!):

• 1-2 tablespoons olive oil
• 1 baguette for serving
• Garlic cloves for rubbing on baguettes.

Instructions:

1. Preheat oven to 375 degrees.
2. Defrost spinach and squeeze dry. Chop artichokes.
3. In a bowl combine parmesan cheese, 1 cup mozzarella cheese, spinach, artichokes, cream cheese, sour cream, mayonnaise and garlic, minced. Place into a casserole dish or pie plate and top with remaining ½ cup mozzarella cheese.
4. Bake 25-30 minutes or until bubbly and cheese is browned.

 

Instructions for Baguette:

1. Slice baguette into ½" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
2. Remove from the oven and gently rub each slice with a clove of garlic.