Mushroom Bites and Dip
½ cup each: prepared pesto and light sour cream
12 large white button or crimini mushrooms, halved lengthwise
Squeeze of lemon
½ teaspoon salt Freshly ground pepper, to taste
Heat a grill or stovetop grill pan to medium. Mix pesto with sour cream; set aside. Place mushrooms on grill; cover. Grill mushrooms until cooked through and starting to brown, about 4 to 5 minutes. Skewer 2–3 on appetizer skewers. Serve with pesto dip.
Veggie Small Bite "Sliders"
2 portabella mushrooms, stems removed
¼ cup light balsamic vinaigrette
½ teaspoon salt
Freshly ground black pepper
8 small high-fiber whole grain dinner rolls
8 slices red onion 8 slices tomato
Place portabellas and vinaigrette in a sealed food storage bag. Close; lightly rub the vinaigrette into the mushrooms. Let marinate at least 30 minutes. Remove mushrooms from bag; drain. Season both sides with salt and pepper. Heat a grill or grill pan over medium heat. Spray with nonstick cooking spray.
Place the mushrooms on the grill gill side down; cook 4 minutes. Turn; continue grilling until mushroom is cooked almost through, about 4 more minutes. Remove from pan; drain mushrooms on paper towel, gill side down. Cut each mushroom into quarters; place on buns. Top with onion and tomato. Makes 8 pieces.
Feta and Kalamata Olive Bruschetta
8 thick slices country bread
2 cloves garlic
2 tablespoons extra virgin olive oil
6 ounces feta cheese, cut into slices
Black pepper to taste
½ cup sliced, pitted Kalamata or black Greek olives
2 tablespoons chopped fresh basil or oregano
Toast or grill bread; rub with garlic while still
hot. Drizzle one side of bread with olive oil; top each piece with a slice of feta, a sprinkling of olives and a bit of pepper. Garnish with basil.
Makes 8 servings.