CHICOPEE, Mass. (Mass Appeal) – Well while you’re putting the finishing touches on your Thanksgiving feast, give your guests something to gobble on while they wait for the main event! Personal Chef Bill Collins from ChefBill.com showed us some easy and inexpensive appetizers.
14 oz can artichoke hearts (or pieces), in water
1 package (8oz?) frozen chopped spinach, thawed and drained
2/3 cup mayonnaise
1/3 cup sour cream
2 garlic cloves, peeled and minced
1 cup grated parmesan
Preheat the oven to 325°.
1. Drain the artichoke hearts, and cut into pieces. Combine with remaining ingredients.
2. Place in ovenproof casserole dish and bake for 40 minutes, or until it starts to brown on top.
3. Serve warm with French bread, crackers, tortilla chips, etc.
NOTE: If you can only get marinated artichoke hearts, rinse/soak them thoroughly to removed the marinade.
Mushrooms in Phyllo Cups
2 tablespoons olive oil
2 shallots, peeled and minced
¾ pound mushrooms (an assortment if you’d like)
1/4 cup port or sherry
salt and pepper to taste
2 packages Phyllo shells (total of 30 pieces)
½ pound feta cheese, crumbled
Preheat the oven to 350º
In a food processor, add the shallots, and process until minced. Add the mushrooms, and pulse shop until cut into very small (minced) pieces.
In a large skilled, over a medium-high heat, add the olive oil. Add the mushrooms and half of the sherry. Cover, and sauté for 3-5 minutes. When liquid starts to come out of the mushrooms, remove the cover, and continue to sauté until the mushrooms are cooked through. Add the remaining sherry, and sauté until the mushrooms are just moist. Remove from pan.
Add the mushroom mixture to the phyllo cups, and sprinkle the feta cheese on top. Heat until cheese is soft, 3-5 minutes.