Appetizers Recipe
Select appetizers for Happy Hour.
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Ingredients
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Vegetable Spring Rolls
Stuffed Mushrooms
Method
Vegetable Spring Rolls
- 1
Prepare the Filling
In a bowl, combine the julienned carrots, cucumber, shredded lettuce, mint leaves, and cilantro leaves. Toss gently to mix.
- 2
Soften Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable.
- 3
Assemble the Spring Roll
Lay the softened rice paper on a clean surface. Place about 2 tablespoons of the filling mixture near one edge of the wrapper. Fold in the sides and roll tightly from the edge. Repeat with remaining wrappers and filling.
- 4
Prepare Dipping Sauce
In a small bowl, mix soy sauce and sesame oil. Serve alongside spring rolls for dipping.
Stuffed Mushrooms
- 5
Preheat Oven
Preheat your oven to 375°F (190°C).
- 6
Prepare the Mushrooms
Clean the mushrooms and remove the stems. Set the caps aside and chop the stems finely.
- 7
Make the Filling
In a bowl, mix cream cheese, grated Parmesan cheese, minced garlic, chopped mushroom stems, parsley, Italian seasoning, salt, and pepper until well combined.
- 8
Stuff the Mushroom Caps
Spoon the filling mixture into each mushroom cap, packing it slightly.
- 9
Bake the Mushrooms
Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the tops are golden brown.
- 10
Serve Hot
Remove from the oven and allow to cool slightly before serving. Enjoy warm!
