When entertaining, I love having a variety of hors d’ oeuvres that are simple to prepare
in advance. Here’s a round up of 4 of my favorite hors d’oeuvres to help you ring in the
New Year this evening.
Sausage Stuffed Mushrooms
2 packages of Baby Bella Mushrooms
1 lb. sweet sausage
1 shallot diced
1/4 cup of olive oil
1 cup breadcrumbs or panko bread crumbs
1 cup spinach
1/4 cup shredded cheddar cheese
Salt and pepper
1. Preheat oven to 350 degrees.
2. Wash mushrooms, taking off the stems and set aside. Place the mushroom caps in a small baking pan.
3. Next, dice up the mushroom stems and set aside. I never like throwing away perfectly good ingredients, plus it helps with the stuffing mixture.
4. Next, coat a large skillet with olive oil and add in the diced shallots.
5. After shallots are golden, add in the sausage, diced mushroom stems, spinach and a dash of salt and pepper and cook until golden brown.
6. Once sausage mixture is cooked transfer to a bowl, folding in the egg and breadcrumbs. I prefer using Panko, Japanese breadcrumbs. But use whatever you have on hand or prefer.
7. Next, using a small spoon, stuff each mushroom cap with the sausage mixture.
8. Bake at 350 degrees for 25 -30 minutes.
9. For the last few minutes, you’ll want to remove the mushrooms from the oven to sprinkle with shredded cheddar cheese until it melts.
Transfer to a serving platter and enjoy!
Easy Caprese Salad
3 large heirloom tomatoes
1 lb. Mozzarella
1 bunch fresh basil
3 tbsp. olive oil (or more depending on taste)
A dash of salt and pepper
1. Slice tomatoes and mozzarella and arrange on a large plate, alternating slices of tomatoes, mozzarella and basil.
2. Drizzle with olive oil and sprinkle with a bit of salt and pepper.
3. Place in the refrigerator and chill for approximately 10-15 minutes before serving.
Deviled Avocado Eggs
12 hard-boiled eggs
¼ cup of mayonnaise
2 tsp. mustard
Dash of salt, pepper and paprika
Dash of cayenne pepper optional
1. After peeling the hard-boiled eggs, cut in half and gently scoop out the yolks. Place the yolks in a small bowl and place the egg whites on a serving tray.
2. Next, add avocado, mayonnaise, mustard and mix together with the yolks and the juice of one lemon, salt and pepper to taste. If you want a little extra spice add a pinch of cayenne pepper.
3. Using a small spoon, take the avocado and yolk mixture and carefully stuff the egg whites.
4. Sprinkle with paprika and serve.
Endive Stuffed with Feta
2 endive heads
2 cups feta
½ red onion diced
Salt and cracked black pepper to taste
1. In a small bowl combine feta, red onion, salt and pepper.
2. Next, separate the endive spears and arrange on your serving tray.
3. Stuff the feta mixture on the endive spears. And it’s ready to serve!
Tracy is a contributing writer for Eat Up New York, Elite Daily and is an on-air correspondent for Dessert Professional Magazine. She is the founder of SuiteSavory.com, a luxury food and travelogue and resides in New York City. Tracy is a graduate of the University of North Florida, with a degree in Communications. She began her career in Central Florida as a travel journalist and soon after moved to New York City, where she became a publicist, managing campaigns for some of the biggest names in the hospitality & leisure industry.
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