New Year's Eve Veggie Appetizers (Appetizers for 6-8)

Spinach and Parmesan Stuffed Mushrooms and Ricotta, Tomato, and Balsamic Bruschetta

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy, Tree Nuts

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A note about serious food allergies

Ring in the new year with awesome veggies bites. Cremini mushrooms stuffed with creamy spinach and Parmesan and Bruschetta topped with tomatoes, basil, balsamic, and smoked almonds (pow!) send 2015 off in style. Oh, and you can hold the fully cooked mushrooms in a low oven (200 degrees) and top the bruschetta at the last minute to make things even easier!

In Your Box (serves 2)

  • 8 oz. Cremini Mushrooms
  • 1 Shallot
  • 5 oz. Grape Tomatoes
  • 4 Basil Sprigs
  • 2 oz. Spinach
  • Info
    ¾ oz. Smoked Almonds
  • Info
    1 Mini Baguette
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Info
    1 oz. Grated Parmesan Cheese
  • Info
    ½ cup Ricotta Cheese
  • ⅔ fl. oz. Balsamic Glaze
  • Nutrition (per serving)

  • Calories
    243
  • Carbohydrates
    29g
  • Fat
    10g
  • Protein
    9g
  • Sodium
    376mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 450 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Stem mushrooms and finely mince mushroom stems. Peel and mince shallot. Slice grape tomatoes into ¼” rounds. Stem and coarsely chop basil. Coarsely chop spinach. Coarsely chop smoked almonds. Cut baguette into ⅓” slices (about 14 slices total). Finely chop ends or “heel” slices of baguette into crumbs.

  • Step 2 - Cook the Mushroom Caps
    2

    Cook the Mushroom Caps

    Toss mushrooms with 1 Tbsp. olive oil and a pinch of salt and pepper in a mixing bowl. Place caps, stem side up, on one side of baking sheet (leaving room on other side for toasting bread) and roast for 20 minutes, turning caps over halfway through cooking. Ever had soggy, bland stuffed mushrooms? Roasting caps before stuffing solves the problem: it evaporates moisture and intensifies flavor.

  • Step 3 - Make the Bruschetta Topping
    3

    Make the Bruschetta Topping

    Combine tomatoes, half the basil, all but 2 Tbsp. minced shallots (to taste), 1 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Set aside. Combining ingredients now and letting them sit while you toast the bread allows flavors to marry and the salt to fully season the ingredients.

  • Step 4 - Make the Mushroom Stuffing
    4

    Make the Mushroom Stuffing

    While mushrooms are roasting, heat a medium pan over medium-high heat. Add 2 tsp. olive oil, minced mushroom stems, and 2 Tbsp. shallot and cook until browned, about 5 minutes. Add spinach and evaporated milk to pan and cook 4 minutes. Add ¼ cup finely chopped bread and half the Parmesan. Season to taste with salt and pepper and transfer to a plate to cool.

  • Step 5 - Bake Mushrooms and Bread
    5

    Bake Mushrooms and Bread

    Remove caps from oven and stuff with about 1 ½ tsp. spinach mixture each. Stuffing should overfill caps. Top with remaining Parmesan. Brush baguette slices with 1 Tbsp. olive oil and place on baking sheet next to mushrooms. Bake mushrooms and bread for 5-7 minutes, turning bread halfway through cooking, or until bread is crisp and mushrooms are warmed through.

  • Step 6 - Assemble and Plate
    6

    Assemble and Plate

    Spread ricotta on toasted bread and sprinkle with a pinch of salt. Top with tomato mixture (leaving liquid released from tomatoes in bowl to avoid soggy bruschetta), and garnish with remaining basil and smoked almonds. Drizzle with balsamic glaze. Arrange bruschetta and mushrooms on a large platter.