Parties happen all year round and entertaining can get stressful when you are trying to be healthy. I recently faced the dilemma of what to serve as a host, since I used to serve things like pizza bites, chips, cookies, etc. But why would I serve my guests processed products full of chemicals when I am so against it?
No need to throw yourself down the rabbit hole, even Alice would say these bites are fit for a queen! (maybe we would offer her some if she wasn’t so mean). These mini mushroom bites are a perfect appetizer that suits everyone’s diet, since they are gluten-free, vegetarian, vegan, paleo, dairy-free, sugar-free. And wait, they are still delicious? YES!
RECIPE: makes 20
20 baby bella mushroom caps
1/2 small onion (white or yellow)
1 roma/plum tomato
1 cup spinach
2 cloves garlic
3 tablespoons of balsamic vinegar
2.5 tablespoons of olive oil
2 teaspoons of thyme
2 teaspoons of rosemary (or basil, or both)
dash of salt and pepper
Preheat the oven to 350 degrees. Dice up onions, spinach, and garlic into tiny pieces. Sautee the garlic and onions in 1/2 tablespoon of olive oil for 5 minutes, add the spinach and cook for another minute or two. Side aside.
Using a small knife, take your baby bella mushroom caps and cut off the stem and scoop part of the center to create bowl shapes.
Create a sauce with 2 tablespoons of olive oil, balsamic vinegar, and herbs. Dip your mushroom caps into the sauce and place on a foil-lined cooking sheet.
Dice tomatoes into pieces. Add to the onion and spinach and mix well. With your hands or small spoon, stuff each mushroom bowl with the diced veggies. Use any excess balsamic sauce to drizzle on top. Sprinkle salt and pepper, if desired, over the tops of the appetizers before cooking.
Cook for about 15-18 minutes at 350 degrees. Serve and have fun eating these little bites!
“When the men on the chess board
get up and tell you where to go
…And you just had some kind of mushroom,
And your mind is moving slow,
Go ask Alice,
I think she’ll know”