First off: Stuffed Mushrooms
You Will Need:
- Medium sized portabella mushrooms
- Diced olives, bell pepper, and onion
- Black beans
What To Do:
- Wash and hollow out the mushrooms and place on a baking sheet
- Fill with salsa, olives, bell pepper, onions and beans
- Sprinkle with cheese
- Place under a medium broiler for about 5 minutes
If you look closely you'll see the mushrooms on the right are vegan (made with Daiya mozzarella style shreds) and the mushrooms on the left are made with regular cheese. You can stuff these with any combination of things that would taste amazing. Feta, tomato and spinach is good with seasoning or you could do them like mini pizzas with tomato sauce and toppings. The possibilities are endless!
Second: Spinach Rolls
My mom used to make a variation of these for gatherings and everyone loved them. They're still one of my favorite snacks.
- Lunch meat (optional)
What To Do:
- Spread a tablespoon or two of hummus over the tortilla in an even layer; not too thick or it will get messy. I used tomato basil tortillas and roasted red pepper hummus for extra flavor.
- Layer the tortilla with spinach, again: not too much.
- If you'd like, place a few pieces of lunch meat on top. If you're skipping the meat, double up on spinach.
- Carefully roll the tortilla away from you, making it as tight as possible. It helps if you only put the toppings on 3/4 the tortilla so they don't fall out when you roll it up.
- Insert toothpicks to hold the roll together, about 1 inch apart.
- Carefully cut between the toothpicks, and serve.
Rolling these up is really difficult so it might take a few tries. Once you get the hang of it they're actually pretty - and of course delicious!