Appetizers Galor

Stuffed Mushrooms, Lettuce Wraps, and Eggplant Caponata Crostini

I made these three appetizers for Monica's New Years Eve party. They were a great combination and each offered something different. They each can be made a day or two before so they are great for a party! See the notes at the end of each recipe for making in advance.

Stuffed Mushrooms

Makes 24 mushrooms

Ingredients
24 medium mushrooms, about 1 pound
6 tablespoons reduced-fat stick margarine
1 small onion, chopped
1/4 teaspoon garlic powder, or 2 cloves garlic, minced
1 (3-ounce) package low-fat cream cheese, softened
3 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes
1 cup packaged herb-seasoned stuffing croutons

Directions

Preheat oven to 425 degrees F.

Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.

Tip: To make ahead, prepare as directed but do not bake. Cover and refrigerate up to 24 hours. Bake as directed.

Lettuce Wraps

Makes 2 cups filling

Ingredients

For the Chicken:

1 large egg white
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
1 1/2 pounds skinless, boneless chicken breasts, diced

For the Stir-Fry Sauce:

2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch

For the Stir-Fry:

4 tablespoons peanut oil
3 cloves garlic, minced
1 teaspoon minced peeled ginger
1 jalapeno pepper, seeded and minced
4 scallions; 2 minced, 2 cut into 1-inch pieces
Kosher salt
1/4 teaspoon sugar
1/2 pound shiitake mushrooms, stemmed and diced
3/4 cup diced water chestnuts

Small lettuce leaves, for serving

Soy sauce, chili paste and/or hot mustard, for serving

Directions

Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes.

Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.

Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.

Serve the stir-fry with lettuce leaves and soy sauce and chili paste for dipping.

Tip: To make ahead, prepare the lettuce wrap filling as directed and refrigerate until use. Can be made 48 hours in advance. Heat filling in the microwave before serving.

Eggplant Caponata Crostini

Makes 40 crostinis

One 1 1/2-pound eggplant
Kosher salt
3 tablespoons extra-virgin olive oil
1 small red onion, sliced
1 tablespoon drained capers
1 tablespoon chopped kalamata olives
1 tablespoon aged balsamic vinegar
1/2 cup tomato sauce or puree
Freshly ground pepper

40 thin toasted slices of baguette, for serving

1 tablespoon chopped basil

Directions

Quarter the eggplant lengthwise. Scoop out the very seedy parts and discard. Cut the remaining eggplant into 1/2-inch dice. In a colander set in the sink, lightly salt the eggplant cubes and toss well. Top with a sturdy plate weighed down with a heavy can and let drain for 1 hour. Rinse the eggplant cubes and pat dry.

In a large skillet, heat 1 tablespoon of the oil. Add the eggplant and cook over moderately high heat, stirring occasionally, until tender, about 5 minutes. Transfer the eggplant to a bowl.

Add the onion and the remaining 2 tablespoons of oil to the skillet and cook over moderately low heat until the onion is tender, about 6 minutes. Return the eggplant to the skillet. Stir in the capers, olives and balsamic vinegar and cook until the vinegar has evaporated. Add the tomato sauce and cook over low heat, stirring, until thickened, about 2 minutes. Season with salt and pepper and transfer to a bowl to cool.

Shortly before serving, spread the caponata on the baguette toasts and garnish with the basil.

Tip: To make ahead, prepare the topping as directed and refrigerate until use. Bring to room temp before serving, do not reheat. The caponata can be refrigerated for up to 3 days.