Skip Nav

Come Party With Me: Bachelorette Party - Vegetarian Appetizers



Although you might not generally associate food with a bachelorette party, I can't plan a party (no matter what kind) without offering guests a little something to snack on. The bachelorette will be no different and I'm making an assortment of tasty finger foods for the gals to munch on throughout the afternoon. Following the details on the invitation, Julie's gal pals will be arriving at 5 pm. A stripper will be giving an informal dance class at 6 so the girls will have time to snack before and after the class. As heavy drinking is most likely a part of the night, my appetizers are heavy on dough, cheese, and yummy fillings. I'll start with 2 vegetarian bites (that can both be made in advance!): creamy mushroom phyllo triangles and Greek cheese squares. To get the recipes, read more



Creamy Mushroom Phyllo Triangles
From Cooking Light magazine

3/4 cup dried porcini mushrooms (about 3/4 ounce)
1 pound button mushrooms
1 large onion, cut into 1-inch pieces (about 8 ounces)
2 tablespoons olive oil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
6 ounces 1/3-less-fat cream cheese
1/2 cup finely chopped flat-leaf parsley
24 (18 x 14-inch) sheets frozen phyllo dough, thawed
Olive oil-flavored cooking spray

  1. Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop.
  2. Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor.
  3. Repeat procedure with remaining button mushrooms.
  4. Add onion to processor; pulse 8 times or until finely chopped.
  5. Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes.
  6. Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes).
  7. Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes.
  8. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.
  9. Preheat oven to 375°.
  10. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2-inch-wide) strip.
  11. Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip.
  12. Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture.
  13. Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.
  14. Bake at 375° for 20 minutes or until golden. Serve warm.

Makes 48 triangles.

Make ahead: Assemble and freeze up to two weeks before the party. Don't thaw the triangles before baking; just add seven minutes to the baking time.

NUTRITION PER SERVING CALORIES 49(37% from fat); FAT 2g (sat 0.8g,mono 1g,poly 0.2g); PROTEIN 1.5g; CHOLESTEROL 3mg; CALCIUM 7mg; SODIUM 97mg; FIBER 0.5g; IRON 0.6mg; CARBOHYDRATE 6.2g



Greek Cheese Squares
From Suite 101

1/2 cup unsalted butter, softened
1/2 cup extra-virgin olive oil
1/3 cup plus 2 tablespoons whole milk
1 1/2 teaspoons baking powder
1 cup crumbled feta cheese
2 cups flour

  1. Preheat oven to 350 degrees Fahrenheit. Grease a jelly roll pan or large baking sheet and set aside. (Ideally the pan should be 10x10 inches, but use whatever is on hand or a combination of pans.)
  2. In a large bowl, beat the butter with an electric mixer until light and fluffy.
  3. Add olive oil and beat on low for two minutes.
  4. Add milk, baking powder, and cheese; beat for one minute more. Add half of the flour and beat until smooth.
  5. Add the second cup of flour and mix dough by hand until smooth. Knead dough for three to five minutes.
  6. Spread the soft dough evenly over prepared pan. Dough should be about 1/8-inch thick. Using a sharp knife, cut through the dough to create 1-inch squares.
  7. Bake in the preheated oven for 20-25 minutes, or until tops are golden brown. Remove from the oven and allow to cool completely on wire racks.
  8. Store in airtight containers for up to 10 days.

Makes about 100 squares.

Be sure to check back later today for the rest of the menu!

Latest Food