Easy Gourmet Appetizers Starring Rose Romano’s {Gluten-Free}

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easy gourmet appetizers gluten free

Last week I had a fabulous girls’ night out at Clothes Mentor. It’s only my favorite consignment store around, with an extra discount, girlfriends, and food – it can’t get much better! I took some easy gourmet and gluten-free appetizers featuring Rose Romano’s Gourmet Marinara Topping. They were really so easy and would be perfect for a holiday party this year.

I made Mini Hamburger and Italian Pepper Stuffed Peppers and Gorgonzola and Italian Pepper Stuffed Crimini Mushrooms. My recommendation is to have a way to keep them warm as they cool easily and they taste better warm. I could eat the stuffed peppers all day long. So yummy you can’t “eat just one”, they are delicious hot or cold. I also love the mushrooms as long as they are warm. I would serve these straight out of the oven at my holiday party.

Gorgonzola Italian Pepper Stuffed Mushrooms
 
Pungent gorgonzola and Rose Romano's italian peppers, a red bell pepper gourmet marinara topping, pair beautifully with the lightly sauteed crimini or baby bella mushroom, making an easy gourmet appetizer.
Ingredients
  • 8 ounce baby bellas or crimini mushrooms
  • Rose Romano's Italian Peppers w/ red bell peppers
  • Gorgonzola Crumbles
Instructions
  1. Wash, De-stem, and dry mushrooms.
  2. Add a little oil to a saute pan, and add mushrooms to the pan, gill side up, over medium heat. Saute until just soft.
  3. Dump any excess liquid from mushrooms.
  4. Spoon in italian peppers.
  5. Sprinkle a few small crumbles of gorgonzola on top.
  6. Place on tray in 350 degree oven until cheese is melted.
  7. Serve immediately.
  8. Make approximately 12 stuffed mushrooms.
Notes
Gluten-Free
Nutrition Information
Calories: 887 Fat: 66g Saturated fat: 42g Unsaturated fat: 20g Trans fat: 0g Carbohydrates: 22g Sugar: 10g Sodium: 3182mg Fiber: 4g Protein: 55g Cholesterol: 170mg

 

Gorgonzola Pepper Stuffed Mushrooms

8 ounce baby bellas or crimini mushrooms
Rose Romano’s Italian Peppers w/ red bell peppers
Gorgonzola Crumbles

Wash, De-stem, and dry mushrooms.
Add a little oil to a saute pan, and add mushrooms to the pan, gill side up, over medium heat. Saute until just soft.
Dump any excess liquid from mushrooms.
Spoon in italian peppers.
Sprinkle a few small crumbles of gorgonzola on top.
Place on tray in 350 degree oven until cheese is melted.
Serve immediately.
Make approximately 12 stuffed mushrooms.

 

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About 

Heather writes at Real: The Kitchen and Beyond where she creates and shares recipes for the every day home cook. She believes that any one can cook. They just need to want to or be taught. Her goal in life is to get rid of the 'box' and equip women with the knowledge they need to create meals and desserts with confidence.

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Comments

    • says

      I know what you mean. When you really think about it there are so many options but I feel like when I try really hard to figure it out I go blank on interesting things.

    • says

      If you like blue cheese you would probably like gorgonzola. My husband isn’t a fan but when it is used with a light hand it adds a nice note to dishes without overpowering and he likes it.

Trackbacks

  1. […] or serve at home. I wanted to add something that could be eaten by most people and would add to my mini stuffed peppers and stuffed portabellas. Wouldn’t you love to have these appetizer options at your party? These “almost a […]

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