Vegetarian Potluck Recipes

The following are two of my favorite vegetarian recipes. Both are perfect for a potluck event, so long as it’s not for breakfast. The first is a phenomenal stuffed mushrooms recipe. The second is a very simple cucumber sandwich recipe. Both of these recipes have been tested on, and approved by, the most picky eater that I have ever had the pleasure of feeding. Be they vegetarian or not. In fact, I have served the stuffed mushrooms to many meat-eaters and I have not had leftovers once.

Stuffed Boursin Mushrooms

1 pound of button mushrooms (remove stems from caps and dice stems)

1 stick of butter (low-fat substitutes work fine)

1 package Boursin cheese (plain or garlic)

1 small yellow onion (minced)

1 cup of italian-style bread crumbs

4 tablespoons of grated Parmesan

Preheat oven to 350 degrees. Melt butter in a saute pan, over medium heat. Add minced onion and diced mushroom stems; cook them until they are soft. Stir in cheese and breadcrumbs thoroughly. Remove pan from heat. Stuff the mushroom caps with the mixture. Try to ensure that each cap is full and that you don’t have one or two overflowing and others lacking. You will use all of the mixture. Place the Boursin cheese in a piping bag (with a plain or decorative tip) and squeeze out a dollop on top of the stuffing. Place the caps on a sheet tray and cook them in a preheated oven for roughly fifteen minutes, or until mushrooms are soft and the Boursin is very slightly browned.

Don’t forget that you will need to either cook these just before the event or you will need to find a way to reheat them and keep them warm. They are actually good cold, but people will probably not be expecting cold stuffed mushrooms. I know I wouldn’t be.

Cucumber Sandwiches (this recipe should not be prepared more than 30 minutes before the event)

1 package of party pumpernickel or rye bread

1 8 oz. container of chive or vegetable flavored cream cheese

2 medium cucumbers

paprika (in a shaker)

Wash and dry cucumbers thoroughly. Using a vegetable peeler, make four evenly spaced stripes down the sides of the cucumber, leaving some skin in-between. (If you dislike cucumber skin, it is okay to peel it completely) Medium-slice the cucumber. Spread the flavored cream cheese on each slice of bread and top with one slice of cucumber and a sprinkle of paprika.