Do you have a good appetizer recipe for a Mother's Day BBQ?

Mouth-Watering Stuffed Mushrooms





These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.





INGREDIENTS:


12 whole fresh mushrooms


1 tablespoon vegetable oil


1 tablespoon minced garlic


1 (8 ounce) package cream cheese, softened


1/4 cup grated Parmesan cheese


1/4 teaspoon ground black pepper


1/4 teaspoon onion powder


1/4 teaspoon ground cayenne pepper





DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.


Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.


When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.


Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.Do you have a good appetizer recipe for a Mother's Day BBQ?
Stuff dates with cooked chorizo and wrap them in proscuitto. Spear with a toothpick to hold. Microwave them until the proscuitto is crisp (2-3 minutes). Report Abuse
Do you have a good appetizer recipe for a Mother's Day BBQ?
Buffalo Balls-1 can whole water chestnuts, bacon cut in half. wrap bacon around chestnuts, secure with toothpick. Cover with catchup. you can either bake them for 45 min, in 350 oven, or put then in an aluminum cake pan, cover with foil, and cook on grill for 45 min, or until bacon is done.
Fresh fruit salad and fresh veggies with ranch dressing!
How about an artichoke dip, taco dip, veggie pizza on crescent rolls or cocktail sausages?
Asian Beef Skewers





';Ginger flavored beef skewers are excellent as an appetizer as well as an entree.';





INGREDIENTS:


3 tablespoons hoisin sauce


3 tablespoons sherry


1/4 cup soy sauce


1 teaspoon barbeque sauce


2 green onions, chopped


2 cloves garlic, minced


1 tablespoon minced fresh ginger root


1 1/2 pounds flank steak


skewers





DIRECTIONS:


In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.





Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.





Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.


Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.











Basil Shrimp





';This was given to me by my friend, Elaine. It is one of the most delicious shrimp recipes for the BBQ I have ever had, and it is so easy.





INGREDIENTS:


2 1/2 tablespoons olive oil


1/4 cup butter, melted


1 1/2 lemons, juiced


3 tablespoons brown mustard


1/2 cup minced fresh basil


3 cloves garlic, minced


salt to taste


white pepper


3 pounds fresh shrimp, peeled and deveined


skewers





DIRECTIONS:


In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.





Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.





Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.











Blue Cheese Stuffed Mushrooms with Grilled Onions





';Mushrooms are stuffed with blue cheese and grilled with onion slices to make a stunning side dish for any barbeque.';





INGREDIENTS:


1 pound fresh mushrooms, stems removed


8 ounces blue cheese


3 medium onions, sliced into rings


1/4 cup olive oil





DIRECTIONS:


Preheat an outdoor grill for high heat, and lightly oil grate. Fill mushroom caps with crumbled blue cheese.





Place onion slices and mushrooms (cheese side up) onto the prepared grill. Turn onions over frequently until tender. Do not turn over mushrooms. Grill until blue cheese has melted, and mushrooms are tender. Remove mushrooms to a serving plate, and top with grilled onions.











Cheesy Tortillas





';Cheese and corn are sandwiched between two grilled tortillas in this easy appetizer. A slice of tomato adds color and flavor. Cut the tortillas into wedges to serve. Try different cheeses for a varied snack.';





INGREDIENTS:


2 (8 inch) flour tortillas


2 tablespoons whole kernel corn, drained


4 ounces shredded Colby-Monterey Jack cheese


1 tomato, sliced





DIRECTIONS:


Heat a flat grill or skillet to 350 degrees F (175 degrees C).





Layer a tortilla with the corn and cheese. Place the second tortilla on top.





Heat until the cheese is melted and both tortillas are slightly brown. Top with the tomato slice and serve.
Here's one of my favorites:





Pistachio Encrusted Chicken Breast Stuffed with Maine Lobster Champagne Beurr茅 Blanc Sauce





3 uncooked Maine lobster tails, 4 鈥?5 ounces each


3 boneless, skinless chicken breasts, 6 鈥?8 ounces each


Sea salt and freshly ground pepper


2 Tablespoons lemon juice


3/4 cup ground pistachios


3 Tablespoons clarified butter





Blanch the Maine lobster tails in boiling water for 3 鈥?5 minutes. Remove the meat from the shell and refrigerate.





Trim the fat and remove the rib meat from the chicken breasts. Place each breast between 2 pieces of waxed paper and flatten so they form what appears to be a ';butterfly'; wing. Place a lobster tail along the center of each chicken breast. Season with sea salt, freshly ground pepper and lemon juice. Roll the chicken breast up, enclosing the lobster tail inside. Roll each chicken breast in the ground pistachios and place in a greased baking dish.





Drizzle the stuffed chicken breasts with clarified butter and bake in a preheated 375-degree oven for 6 minutes with the seam side down. Remove the pan from the oven, turn the stuffed breasts over, and continue baking until the internal temperature reaches 165 degrees. The chicken breast should be white in color and cooked completely thru. Remove the pan from the oven and let the chicken breasts rest for 5 minutes.





Slice each stuffed chicken breast into 5 - 6 medallions on the bias. Place medallions on plates or a serving platter and drizzle with Champagne Beurre Blanc sauce 鈥?recipe follows. Serves 3 people very generously, or 6 people as part of a large, festive meal.





Ingredient note: Clarified butter, also known as drawn butter, is unsalted butter that can withstand high temperatures without burning. To prepare clarified butter, place 1 stick (1/4 pound) unsalted butter in a small heavy saucepan and melt over low heat. Remove from heat and let rest 5 minutes. With a spoon, carefully remove the foamy white butterfat that has risen to the top and discard. Spoon the next layer of clear golden liquid into a bowl. This is the clarified butter. Discard any remaining solids that remain in the saucepan. Yield should be just about 3 tablespoons.








Champagne Beurre Blanc Sauce:


4 ounces Champagne


1 ounce Champagne vinegar


2 Tablespoons shallots, finely minced


2 ounces heavy cream


8 ounces refrigerated butter, cut into 1 tablespoon-sized chunks


Sea salt and freshly ground pepper to taste





In a small saucepan on top of the stove, combine the champagne, champagne vinegar and shallots. Bring them mixture to a boil and reduce by half. Add the cream and slowly bring the mixture to a boil. Gradually whisk in the butter, 1 tablespoon at a time until the sauce is smooth and the butter is incorporated. Season to taste with sea salt and freshly ground pepper.





Beurre Blanc literally translated means ';white butter';. This classic French sauce is composed of wine, vinegar, and a shallot reduction into which chunks of cold butter are whisked until the sauce is smooth and thick.





Nutritional analysis per 1/2 stuffed chicken breast: 615 calories, 40 grams protein, 4 grams carbohydrates, 48 grams fat, 403 mg. sodium, 2 grams fiber.
crab stuffed mushrooms you can put the caps on foil on the BBQ - stuff with crab meat, sharp cheddar cheese, chopped green onion, red or yellow peppers, the mushroom meat and stems you scrape out of the caps (use a melon baller), bread crumbs (stuffing mix works well) and a small amount of cream cheese. chop ingredients in a processor ( not too much!) - mix and fill caps - packing them good. you can bake on a stone or cookie sheet or put on the BBQ on foil until the caps are just tender and the cheeses are melted!
A fruit dip and fresh fruit is always good and light. Esp.w/summer around the corner


It is just a pint of plain yogurt. Apricot preserves or pineapple and a thing of cool whip. I like to get a pineapple and use that as bowl for the dip. Mix it all together. Then just get the fruit that you like. Strawberries and grapes are great. It is a light refreshing treat.
mashed potato and ice cream