To serve appetizers or not on Thanksgiving is always one of my biggest questions. I don’t want to have people be so stuffed they don’t eat the main meal, but I don’t want to have people complaining if things get delayed, as always seems to happen.
The problem with appetizers is twofold: if someone else brings them they bring way too many, and if I do them it’s something else I have to do while also cooking the meal. Then there is the dietary debate…who eats how, etc. The beauty of these Keto appetizers is that they will appeal to everyone (give or take) in the crowd when a couple of them are paired with a simple cheese and/or veggie tray and that should be just enough to keep the troops happy until the main event.
These could also be great side dish options.
Spinach Stuffed Mushrooms
- 8 oz cream cheese softened
- 3/4 cup grated Parmesan cheese
- 1 cup chopped spinach
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 20 – 30 white mushrooms or baby bellas
Preheat oven to 350° F.
In a medium mixing bowl, combine softened cream cheese, onion powder, garlic powder and salt and mix well. Stir in spinach. Spoon filling into the mushrooms and place in a buttered baking dish. Bake for 15 to 20 minutes until the mushrooms are soft.
Parmesan Crusted Crushed Turnips
- 12 small to medium turnips, peeled
- 3 TBLS extra virgin olive oil
- 3-4 cloves garlic, finely chopped
- 1+1/2 cups grated Parmesan cheese
- freshly ground sea salt & black pepper
- finely chopped chives
Preheat oven to 375° F.
Place peeled turnips in pot of cold salted water and bring to a boil. Cook 25 to 30 minutes, or until they can be easily pierced with a fork. Drain and cool slightly.
Place the turnips on a clean, lint-free, dish towel on your work surface. Using a spatula or other large utensil, press down on each turnip until they are all about 1/2″ thick. Let them drain for 10-15 minutes then flip over to a dry part of the towel and let the other side dry.
Combine olive oil, garlic, and salt & pepper in a small bowl. Brush both sides of each turnip with the oil mixture, press each side of each turnip into the Parmesan cheese, and place each turnip on a baking sheet.
Bake 20 minutes then flip each turnip over and return to oven for an additional 15 minutes until they’re nice and golden brown. Garnish with fresh chives. Serve with sour cream if desired. #ThisGirlLovesToEat