Snails are sauteed in garlic butter and stuffed in mushroom caps. When microwaving the mushroom caps, be careful they don't shrivel. Serve with garlic bread to lap up the running juices.
Mushroom Toast Cups
These are divine hot appetizers that are unusual and fun for many occasions. The toast cups can be made ahead and frozen to make party day easier. :)
Cucumber Cups with Dill Cream and Smoked Salmon
Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d'oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time.
Gluten-Free Stuffed Zucchini Blossoms (Fior di Zucca Ripieni)
A delicious, traditional spring recipe from Italy made gluten-free, but great for everyone. These will be a hit at any table!
Bacon Jalapeno Popper Puffs
If you enjoy the gut-bombs that are classic, bacon-wrapped, jalapeno poppers, I think you'll love these shockingly light puffs. All the same flavors are there, especially when served with the easy cream cheese dip, and the prep is much easier.
Mini Twice-Baked Potatoes
Made with butter and two kinds of cheese, these mini twice-baked potatoes topped with Creole-seasoned shrimp are an impressive appetizer.
Chef John's Eggplant Escabeche
This spicy preserved eggplant is a refreshing and vibrantly-flavored side dish or appetizer served on grilled bread.
Mouth-Watering Stuffed Mushrooms
These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.
Grilled Portobello Mushrooms
Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!