Bring a little healthy balance to your next Super Bowl party! Here are two of my favorite Super Bowl Appetizers. Not only are they delicious, but quick and easy to prepare.

Feta-Stuffed Mushrooms
8 medium-sized mushrooms
2 mushroom stems
2 Tbsp. feta cheese
1/2 Tbsp. fresh Italian parsley, chopped
1 tsp. freshly squeezed lemon juice
1/2 tsp. finely grated lemon zest
1/2 tsp. extra-virgin olive oil
1/8 tsp. ground cayenne pepper, or to taste
1. Preheat oven to 425 degrees F.
2. Lightly rinse mushrooms and pat dry. Pull off stems and save two.
3. Spray small baking dish with nonstick spray. Place mushrooms, stem-side-up, in the prepared baking dish.
4. Mince the tender portion of those two mushrooms and place in a small bowl.
5. Add parsley, lemon juice, lemon zest, oil, cayenne pepper, and feta cheese to the minced stems in the bowl. Stir to mix well.
6. Divide the mixture between the mushroom caps, filling into the center of each mushroom.
7. Bake 13 to 15 minutes, or until mushrooms are tender and filling mixture is hot and sizzling. Let mushrooms cool slightly before serving.
Edamame Dip
1 12oz bag frozen shelled edamame, unthawed
1/4 c. olive oil
2 tsp. fresh lemon juice
3 Tbsp. minced fresh basil plus sprigs for garnish
Salt & Pepper to taste
1. Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid.
2. Place edamame, oil, and 1/4 cup cooking liquid in the food processor, blend until smooth. Continue drizzling in 1/4 cup cooking liquid and lemon juice.
3. Season dip wth salt and pepper. If too thick blend in tablespoonfuls of the remaining cooking liquid.
4. Add minced basil; pulse until basil is just mixed in (do not over do it)
5. Plate and serve with your favorite chip (original recipe calls for pita chips)
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