3 vegetarian-friendly appetizers that even omnivores will love


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So you're throwing a soirée, and you want to make sure your vegetarian friends get to enjoy as much as your omnivore ones. Pigs in a blanket are obviously out for vegetarians. But let's face it: Sesame tofu bites might not fly with your meat-eating friends.

You want some appetizers that will appeal to everyone. So we've rounded up three recipes for mouth-watering appetizers that will appeal to everyone — that is, if you don't eat them all up yourself.  


Stuffed tomatoes

We love this recipe for quinoa-stuffed tomatoes by food blogger Judah Kelber. Kelber astutely points out that it’s not only healthy, but also easy it is to modify for some variety — and versatility does make for some good eating.


Stuffed figs

Figs don’t get enough love. Even if you’re not a huge fan of the fruit, consider stuffing them with some goat cheese. We found this recipe for stuffed figs with goat cheese and drizzled with a balsamic reduction that will leave vegetarians and omnivores fighting over the last one.


Stuffed mushrooms

This recipe is based on one featured in the Pioneer Woman Cooks. It calls for sausage, so we replaced it with some vegetarian sausage. It's probably best to get the vegetarian breakfast sausage links and crumble them up, if you find the stuff that comes in the tube too sticky and hard to work with.


  • 3 8-ounce packages of mushrooms
  • 1/3 packet vegetarian sausage
  • 1 tablespoon lemon juice
  • 1/2 yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 package cream cheese
  • 1 egg yolk
  • 3/4 shredded Parmesan
  • 1/2 cup bread crumbs
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon oregano



Rinse the mushrooms with cold water. Remove the stems carefully and set them aside. Arrange the mushrooms on a cookie sheet or baking dish.

Lightly coat the bottom of a pan with olive oil. Break up the vegetarian sausage and brown it. When you're done, place the sausage on a plate. In the same pan, cook the onion and garlic. Add the tablespoon of lemon juice and stir for another minute or two. Add the chopped mushroom stems. Sprinkle a bit of kosher salt and keep stirring for another minute or two. When it's done, place it on a plate.

Now grab a bowl. Throw in the cream cheese and the egg yolk and mix. Add the shredded Parmesan, bread crumbs, parsley, oregano and keep mixing. Add the cooled sausage and the cooked onion, garlic and mushroom stems, and mix well.

Fill the mushroom caps with the mixture and bake at 350°F for about 25 to 30 minutes or until golden brown.


Judah Kelber is a father, husband, Marine and, in his free time, a systems administrator for the State of Oregon. He also really likes cooking. His cooking blog can be found at HeyJude.typepad.com.

He's currently in the midst of a pressure cooker addiction, but don't let that scare you away.