We kinda had an appetizerpalooza for Thanksgiving this year. I served Little smokies in phyllo dough blankets, raspberry chipolte sauce over cream cheese and crackers, and fried cheese sticks. Then, I also threw in stuffed mushrooms and bacon wrapped dates with Blue cheese.
Sausage Stuffed Mushrooms
They were awesome, Brian (my picky eater) loved them! I think they will be a staple at each holiday.
- 1 Chub of regular breakfast sausage
- 1 1/2 teaspoons dried oregano
- 1 cup freshly grated Parmesan cheese (about 3 ounces)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 8-ounce package cream cheese, room temperature
- 1 large egg yolk
- Olive oil
- 24 large (about 2-inch-diameter) mushrooms, stemmed
- 1/3 cup dry white wine
Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.
Bacon Wrapped Dates stuffed with Blue Cheese and Almond
I expected this to be better than it was. When I opened up the blue cheese I bought it was super smelly feet stinky. Although I followed the recipe exactly, the blue cheese just dominated the dish for me. I think maybe before I give up on the recipe, I might try it with cream cheese and see how that changes the taste.
- 1 pound sliced bacon, cut in half
- 1 pound pitted dates
- 4 ounces blue cheese
- slivered almonds
- Preheat the oven to 375 degrees F.
- Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Stuff a few slivers of almonds in there too. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
- Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.