Beginner slow-cookers and seasoned veterans alike need to know how to employ their Crock-Pots to make party-ready appetizers beyond queso dip, and that’s why we developed this stuffed mushroom recipe.
Ideally, Chicago Restaurant Week serves as a great chance to check out a new spot, and taste a few dishes and courses you might not otherwise. We had part of that experience at Casati’s in Lincoln Park,
Make. This. Melted. Cheese. Dip. Now. 2 tablespoons unsalted butter 1 large yellow onion, diced 1 teaspoon kosher salt, plus a little more for sprinkling 1 1/2 cups enoki mushrooms (if still attached bottom
These are easy to make, light, and tasty, but look like a fancy appetizer. Ingredients 2 marinated artichoke 2 grape tomatoes 2 cherry-sized mozzarella ball 2 marinated olives 2 Italian flat-leaf parsley