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Garlic and Herb Stuffed Mushrooms With Prosciutto

This is a very quick  and easy appetizer to put together, it would also make a great finger food for parties. I have listed ingredients below for 12 mushrooms but if you wanted to make it as a finger food you can just up the ingredient amounts. I have also made this with extra garlic in the cream cheese as we love our garlic so take your pick in whether you want to just use the garlic and herb cream cheese alone or whether you fancy adding extra crushed garlic to cheese .

120 g garlic and cream cheese with herbs
12 medium mushroom caps, with stalks removed (I used swiss Brown)
Garlic olive oil
salt and pepper
100 g prosciutto, grilled until crisp and broken into stips
chopped fresh chives (to garnish)


1.Heat oil in a pan, season mushrooms to taste.
2.Add mushrooms to the pan cook both sides until tender, remove and allow to cool slightly.
3.Spoon a dollop of the cream cheese into the mushroom caps, top with the prosciutto strips and sprinkle with chives.
Serve Immediately

Prep Time 15 Min’s
Total Time 30 Min’s

All photos taken by me unless otherwise stated.

Courgette/Zucchini Fritters
These are great little fritters which make for a wonderful appetizer or as a finger food for a party. I did add more parmesan cheese than listed and I also had to up the flour amount apart from that I made as directed and they were delicious. I served ours with a basil pesto mayonnaise which went really well with these. To make the mayonnaise just mix some mayo with either homemade or store bought basil pesto, real simple. This recipe came from one of my recipe swap partners this month to read more reviews on this recipe or to view more photos please click here.


2 Eggs
1 Garlic clove (I used 2)
1/2 Teaspoon salt
3 Cups courgettes, grated
1/4 Cup parmesan cheese, grated (I added about 1/2 cup)
1/2 Cup self-raising flour, approx (I needed more flour)


1. Beat the eggs. Crush the garlic and add to the eggs with the salt. Mix again.

2. Add the firmly packed grated courgette and cheese then stir in enough self-raising flour to make a batter consistency.

3. Drop batter into hot oil to make small fritters. Turn over when golden brown.

Serve with yoghurt cucumber mint sauce or any relish, chutney or tomato sauce. I served ours with a basil pesto mayonnaise.

All photos taken by me unless otherwise stated.