Posts Tagged ‘gluten free appetizers’

Chipotle Mushroom Zucchini Rolls Recipe

Robyn from Add a Pinch shares a recipe for Chipotle Mushroom Zucchini Rolls that’s sure to be a game day crowd pleaser.

With the big game coming up soon, its time to start thinking of all those delicious appetizers and nibbles you’ll be serving. I always like to consider those that we’re entertaining with special dietary considerations that I need to take in account, such as vegetarian or gluten free needs. When we have guests, I want to be sure that everyone enjoys themselves and has plenty to eat.

One dish that I love to prepare and that everyone loves are these Chipotle Mushroom Zucchini Rolls. Oh my goodness they are delicious and believe me, you’ll want to make extras. They are a game day win for sure! With the double veggie boost from the zucchini and mushrooms, you won’t feel guilty grabbing a second helping.

 

Chipotle Mushroom Zucchini Rolls Recipe

Yields: 40 rolls Total Time: 15 minutes

Ingredients

20 whole white or portabella mushrooms, sliced in half lengthwise

10 zucchini, sliced in four slices lengthwise

2 tablespoons olive oil

1 7oz can chipotle peppers in adobo sauce

1 clove garlic, minced

¼ medium onion, diced

salt and pepper, to taste

 

Instructions

  1. Heat a grill pan or large skillet over medium heat. Drizzle in olive oil and cook zucchini about 3-5 minutes on both sides. Remove from skillet and set to the side to cool slightly.
  2. Heat chipotle peppers, garlic and onion in skillet until heated throughout, about 5 minutes. Stir in mushroom halves, and cook for 5-7 minutes until the mushrooms are tender.
  3. Spoon one mushroom piece with a bit of sauce into the center of each slice of zucchini. Fold zucchini over the mushroom lengthwise until the zucchini resembles a roll. Pierce with a toothpick or small skewer for easy serving. Serve warm.

The Mushroom Masters App Attack with Elana’s Pantry

We’ve reached Week 4- the final week of the Mushroom Masters- and we are going out on the offensive with stuffed mushrooms from gluten free guru Elana Amsterdam! These bite size beauties are perfect for every kind of party but make sure you account for extras.  Not only will your guests want “one more bite” but these make great snacks at home- no party necessary.

Hustle on over to Tastespotting to vote for a truly superb recipe anyone at your table can enjoy!

Herb Stuffed Mushrooms

Yield: Makes about 24 individual mushroom appetizers and serves 4-6 people

Equipment: paper towel, baking sheet, food processor

Preparation time: 10 minutes

Baking time:  20-25 minutes

Ingredients:
1 (1 pound) package white button mushrooms
8 ounces goat cheese
¼ cup minced parsley
1 tablespoon minced chives
1 teaspoons minced garlic
¼ teaspoon celtic sea salt

Directions:
1. Gently wipe mushrooms with a paper towel
2. Remove stems and place mushrooms on a parchment paper lined baking sheet
3. Place goat cheese, parsley, chives, garlic and salt in a food processor
4. Process until mixture is well blended and tinted green
5. Scoop mixture 1 teaspoon at a time into mushrooms
6. Bake mushrooms for 20-25 minutes at 350° until edges of goat cheese mixture are lightly browned
7. Cool and serve