Appetizers Recipe
Make Appetizers Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetable Spring Rolls
Stuffed Mushrooms
Method
Vegetable Spring Rolls
- 1
Prepare the Vegetables
Julienne the carrots, slice the cucumber and red bell pepper into thin strips, and wash the cilantro and mint leaves.
- 2
Soak the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it becomes pliable. Remove and place it on a clean, flat surface.
- 3
Fill the Wrapper
Place a small amount of each vegetable, a handful of rice noodles, and a few cilantro and mint leaves in the center of the wrapper.
- 4
Roll the Spring Roll
Fold the sides of the rice paper over the filling, then roll from the bottom up, tucking in the filling as you go. Repeat with remaining wrappers and filling.
- 5
Serve
Arrange the spring rolls on a serving platter and serve with peanut dipping sauce and soy sauce.
Stuffed Mushrooms
- 6
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 7
Prepare the Filling
In a bowl, combine the softened cream cheese, minced garlic, grated Parmesan cheese, and chopped parsley. Mix until well combined.
- 8
Stuff the Mushrooms
Using a spoon, fill each mushroom cap with the cream cheese mixture, heaping it slightly on top.
- 9
Drizzle with Olive Oil
Place the stuffed mushrooms on a baking sheet and drizzle with olive oil. Sprinkle with black pepper.
- 10
Bake
Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the filling is golden.
- 11
Serve
Transfer the stuffed mushrooms to a serving platter and serve warm.
