I have presented stuffed mushrooms in many different ways but I was up for a challenge when my vegetarian friend asked for a spin on a sausage-stuffed mushroom. An easy fix was using vegetarian style beef that tastes just like the real thing.

Ingredients:

• 12 large button mushrooms
• ½ cup of vegetarian meat substitute
• ¼ cup finely diced white onion
• 1 clove of garlic, finely minced (about a ½ teaspoon)
• ¾ cup seasoned Italian bread crumbs
• ¾ cup Pecorino Romano, finely grated
• ¼ cup Parmigiano Reggiano, finely grated
• ½ teaspoon ground black pepper
• 1 tablespoon dried parsley
  
• ¼ cup extra-virgin olive oil plus 4 tablespoon for cooking preparation.
• water
• 4 slices of mozzarella or provolone cheese.

Serves 6 (2 per person)

Tracy sure knows how to tantalize those taste buds. This peanut butter pie is quick and sure to please. Another great addition to our dessert menu.

Ingredients:

• 12 oz. whipped topping tub, thawed
• 4 oz. cream cheese, softened
• 1/2 cup confectioner’s sugar
• 1/2 cup peanut butter
• 6 oz. prepared graham cracker crust

Serves 6

This recipe is from a talented home cook and my friend, Dorothy. She shared this recipe with me when I needed a hot side dish for a vegetarian birthday party. Served with garlic bagel chips, this recipe was a big hit!

Ingredients:

• 1 can artichoke hearts in water
• ¾ cup mayonnaise (not miracle whip)
  
• 1 tablespoon garlic powder
  
• 2 tablespoon wine or cooking sherry
  
• ¼ cup Parmesan cheeses
  
• Salt and black pepper to taste
• pita chips or bagel chips

Serves 6