Vegetarian Appetizers

Are You Ready For Some Vegetable Appetizers?

Hey, first impressions count, and vegetarian appetizers are one of the best ways to make a great first impression. Your dinner guests will be awed by your amazing finger food.

And the best thing is that these recipes take very little time to make, the ingredients are usually easy to find, and the actual cooking should be straight forward and quick.

Below is a list of some of the best vegetarian appetizers on the planet that are yours free of charge. If you would like to add your favorite vegetarian appetizers recipe to our list, simply fill out the form below and you will be a published chef for the entire world to see!!


Catagory: Vegetarian Appetizers

Brie & Mango Quesadillas

3 tablespoons butter1 mango, thinly sliced1 small red onion, thinly sliced 1/3 – 1/2 lb. sliced Brie cheese4 flour tortillas cumin to taste avocado for garnishcilantro for garnish

Melt butter in a large skillet. Layer mango, red onion and Brie on one half of one side of each tortilla. Fold over tortilla. Sauté in pan until cheese is melted and tortilla is golden brown. Sprinkle outside of tortilla with cumin while browning. Garnish with avocado slices and cilantro. Cut tortilla into 4-6 slices. Serve warm.

Yields 16-20 appetizer servings


Catagory: Vegetarian Appetizers

Mushrooms Stuffed with Cream Cheese Filling

Mushrooms Stuffed with Cream Cheese Filling24 oz. large mushroom caps1 tsp. butter1 tsp. minced garlic1 oz. white wine 12 oz. cream cheese, cut into small chunks5 oz. sour cream4 oz. mushrooms, finely chopped (use some of the stems from the caps) 4 T butter1/4 C flour 1 tsp. lemon juice salt and pepper to taste

Sauté garlic in 1 teaspoon butter in a medium saucepan. Add wine, sour cream, cream cheese and chopped mushrooms, and cook over low heat until mixture is smooth.

Meanwhile, make a roux in a separate saucepan by melting 4 tablespoons butter and stirring in the flour until smooth. Cook over low heat, stirring constantly, for about 10 minutes. Add roux to cheese mixture. Add salt and pepper to taste and 1 teaspoon lemon juice. Allow mixture to cool.

Preheat oven to 350° F. Put mixture into a pastry bag fitted with a large star tip. Pipe into mushroom caps. Bake for about 12 minutes or until lightly browned.


Catagory: Vegetarian Appetizers

Potato Filling

1/2 cup chopped onion2 tablespoons butter1/2 teaspoon salt1/4 teaspoon white pepper2 cups mashed potatoes

Saute onion in butter 5 mins. Stir in salt and pepper.Combine potatoes and onion mixture. Blend well.


Catagory: Vegetarian Appetizers

Sauerkraut Filling

1/3 cup chopped onion1 tablespoon butter or margarine1 1/2 cups finely chopped sauerkraut2 tablespoons dairy sour cream

Stir-fry onion in butter in a saucepan 3 mins. Rinse and drain sauerkraut.Add to onion and cook 2 mins. Remove from heat.Stir in sour cream.


Catagory: Vegetarian Appetizers

Eggplant Stack

1 Japanese eggplant, sliced about 1” thick2 large tomatoes, sliced about ¾” thick6 leaves fresh basil, chopped (chiffonade style)1 slice per, provolone cheese or imported Italian Piave Stravecchi, olive oilSea salt and pepper, TT

Pre-heat grill. In a bowl place eggplant, olive oil sea salt and pepper. Toss to coat. Place eggplant on grill. Grill for 3-4 mins on each side. You want the flesh to still be firm. Turn broiler on. Place eggplant on a cookie sheet and layer with tomatoes, basil and cheese. Broil until the cheese bubbles. Serve.PEROGI’S with Sauerkraut or Potato fillingPEROGI’S with Sauerkraut or Potato filling2 cups all-purpose flour2 eggs1/2 teaspoon salt1/3 cup waterFilling

Mound flour on a bread board and make a well in the center.Drop eggs and salt into well. Add water; working from the center to outside of flour mound, mix flour into liquid in center with one hand and keep flour mounded with other hand. Knead until dough is firm and well mixed.Cover dough with a warm bowl; let rest 10 mins.Divide dough into halves. On floured surface, using half of dough at a time, roll dough as time, roll dough as thin as possible.

Cut out 3-inch rounds with large biscuit cutter.Place a small spoonful of filling a little to one side on each round of dough. Moisten edge with water, fold over and press edges together firmly. Be sure they are well sealed to prevent the filling from leaking out.Drop pierogi into boiling salted water. Cook gently 3 to 5 mins,or until pierogi float. Lift out of water with perforated spoon. Note: The dough will have a tendency to dry. A dry dough will not seal completely. Work with half the dough at a time, rolling out a large circle of dough and placing small mounds of filling far enough apart to allow for cutting. Then cut with biscuit cutter and seal firmly. Never put too many pierogi in cooking water. The uncooked will stick together and the cooked get lumpy and tough.


Catagory: Vegetarian Appetizers

Brie Cheese & Cranberry Party Puffs

1/2 17.3 oz. package puff pastry (1 sheet)1 15 oz. can of sliced pears, drained8 oz. brie1/2 cup dried cranberries

Thaw pastry at room temp for 20 minutes. Preheat oven to 400. Roll pastry out into a 14-inch square and cut into 36 equal squares. Press pastry into mini muffin pans. Coarsely chop pears and place a few chunks into the center of each pastry square. Cut the rind off the brie and cut into small peices, place over the pears. Top each with 4 or 5 dried cranberries. Bake for 12-15 minutes or until puffed up and golden brown. Serve warm.


Catagory: Vegetarian Appetizers

Balsamic Mushrooms

1/3 c olive oil3 cloves garlic, minced1 lb fresh mushrooms, sliced3 tbsp balsamic vinegar3 tbsp white winesalt & pepper

Saute garlic in olive oil for 2 mins. Don’t brown the garlic. Add mushrooms and cok for another 2 mins, stirring occationally. Stir in balsamic vinegar and white wine and simmer fro 3 mins. Season with salt and pepper to taste.


Catagory: Vegetarian Appetizers

Cheesy Artichoke Bites

1 (6.5 ounce) jar marinated artichoke hearts, drained, liquid reserved 1 onion, chopped 1 clove garlic, peeled and minced 8 eggs, lightly beaten 1 cup shredded Cheddar cheese 1 cup shredded Swiss cheese 1 cup grated Parmesan cheese 1/4 cup snipped fresh parsley 1/4 teaspoon ground black pepper 1/4 teaspoon Italian-style seasoning 1 dash hot pepper sauce 1 dash Worcestershire sauce 1/4 cup dry bread crumbs

1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 1 3/4 inch muffin pans.

2 Place reserved liquid from marinated artichoke hearts in a medium saucepan. Over medium heat, slowly cook and stir onion and garlic until tender.

3 In a blender or food processor, mix artichoke hearts, eggs, Cheddar cheese, Swiss cheese, Parmesan cheese, parsley, black pepper, Italian-style seasoning, hot pepper sauce and Worcestershire sauce. Blend until smooth. Stir in the onions, garlic and dry bread crumbs.

4 Fill the muffin pans approximately 3/4 inch full with the mixture. Bake in the preheated oven 12 to 15 minutes, until firm and lightly browned. Serve warm.

Makes 16 servings


Catagory: Vegetarian Appetizers

Yam Fries

YamsOlive oil for brushingsalt & PepperFresh Rosemary

1. Cut up the yams into wedges

2. Brush with Olive Oil, salt & Pepper mixture

3. Sprinkle with chopped fresh Rosemany

4. Bake at 300 – 325 for about 15 minutes and then check. The Fries do not get crispy but you want them cooked nicely and soft in the middle.


Catagory: Vegetarian Appetizers

Hash Stacks

Ingredients:3 large Roma tomatoes, cut in halfOlive oil3 large potatoes, grated and squeezed of excess moisture6 rashers of bacon or ham, pan-fried6 free range eggsWhite vinegarSea salt and pepper200g baby spinach leaves, washed and spun dry

Method:Bake tomatoes, drizzled with oil, salt and pepper for 45 minutes at 180°C.

While the tomatoes are cooking, mix grated potato in a bowl and season well with salt and pepper. Divide into six and form fat patties.

Heat oil in a pan and cook hash browns until golden either side. Remove to kitchen towel and keep in the warmer.

Poach eggs in swirling simmering water, salted and lightly vinegared.

Quickly wilt spinach in a hot pan then erect the hash stacks in no particular order.

To serve:Hash brown, tomato, bacon, poached egg, wilted spinach, finish plate with cracked black pepper and a swirl of extra virgin olive oil.

Note:For communal dining, place all ingredients in the centre of the table and let every one build their own.


Catagory: Vegetarian Appetizers

Savoury Stuffed Vine Leaves

1 cup/225g/8oz brown rice olive oil1 small onion, chopped2 cloves garlic, choppedsalt and freshly ground black pepper8oz/225g peeled bottled or canned chestnuts1-2 tbsp/15-30ml butter4oz/100g mushrooms2 tomatoes, peeled and choppedltsp/5mi dried mixed herbs20 vine leaves

1-Wash the rice in several changes of cold water. Heat 1 tbsp/15ml oil in a heavy- bottomed pan and fry the onion and garlic until translucent. Stir in the rice and cook for a few minutes before covering with boiling water. (Use about 2/3 water to 1/3 rice by volume.) Bring back to the boil, then cover the pan and turn the heat down very low. The rice should be cooked in about 40minutes.

2-Meanwhile, drain the chestnuts and chop them finely. Heat the butter in a pan and add the mushrooms. When they are tender, add the tomatoes, chestnuts and herbs. Stir once or twice andremove from the heat.

3-When the rice is cooked, mix it thoroughly with the nut stuffing and check the seasoning. Use it, by the spoonful, to stuff the vine leaves. Pack them into an ovenproof dish, brush with olive oil and cover the dish with foil. Heat through in the oven. Stuffed vine leaves are best eaten hot, but they’re good cold too, if you have any left over.

Serves 4


Catagory: Vegetarian Appetizers

Cauliflower Krackets

Cauliflower-1/2(small)ginger garlic paste-1 tbsppotato-1 smallblack pepper-1tbsp or green chillies-3Maida flour-1 tbspBread crumbssalt to taste

Cut cauliflower into very small pieces and microwave it for a minute. Boil and mash the potato and mix it with the cauliflower. Then add ginger garlic paste, salt, pepper or chillies and salt to it. Finally add maida flour. Make the dough into small rectangles or any desired shape. Mix some maida flour in water.Dip it in the maida flour and then coat it with bread crumbs. Deep fry it.Greek Filo TwistsGreek Filo Twists15 ml/ 1 tbsp olive oil1 small onion, finely chopped275 g/10 oz fresh spinach, stalks removed50 g/2 oz/4 tbsp butter, melted4 sheets filo pastry (about 45 x 25 cm/ 18 x 10 in)1 egg pinch of grated nutmeg75 g/3 oz/1/4cup crumbled feta cheese15 ml/ l tbsp freshly grated Parmesan cheesesalt and freshly ground black pepper

1-Preheat the oven to 190oC/375oF/Gas 5. Heat the oil in a pan, add the onion and fry gently for 5-6 minutes, until softened.

2-Add the spinach leaves and cook, stirring, until the spinach has wilted and some ofthe liquid has evaporated. Leave to cool.

3-Brush four 10 cm/4 in diameter loose-based tartlet tins with a little melted butter. Take two sheets of the filo pastry and cut each into eight 12 cm/ 4 1/2 in squares. Keep the remaining sheets covered.

4-Brush four squares at a time with melted butter. Line the first tartiet tin with one square, gently easing it into the base and up the sides. Leave the edges overhanging.

5-Lay the remaining three buttered squares on top of the first, turning them so the corners form a star shape. Repeat for the remaining tartlet tins.

6-Beat the egg with the nutmeg and season with salt and pepper. Stir in the cheeses and spinach. Divide the mixture between the tins and smooth the tops. Fold the overhanging pastryback over the filling.

7-Cut one of the remaining sheets of pastry into eight 10 cm/4 in rounds. Brush with butter and place two on top of each tartlet. Press around the edges to seal. Brush the remaining sheet of pastry with butter and cut into strips. Twist each strip and lay on top of the tartlets. Leave to stand for 5 minutes, then bake for 30-35 minutes.

Serve hot or cold.


Catagory: Vegetarian Appetizers

Stuffed Mushrooms

Ingredients:6 large open cup field mushrooms, stems removed and finely chopped½ bunch of continental parsley (roughly chopped)1 red capsicum, finely diced1 large brown onion (finely diced)1 cup of fresh breadcrumbs1 cup of Parmesan cheese (grated)Salt and pepper½ cup Parmesan, extra½ cup fresh breadcrumbs, extraOlive oil (for sautéing)

Method:Preheat oven to 180°C

Fry the diced onion, chopped mushroom stems and capsicum in a little oil. Remove from heat and add breadcrumbs, Parmesan and parsley. Mix together (you may want to use an egg to bind the mixture), but it is not vital

Stuff the large cup mushrooms with the mix, top with mixed extra parmesan and breadcrumbs and cook in a pre-heated oven for approximately 30 mins or until topping is golden and mushrooms are tender.

Remove the stuffed mushrooms from the oven and serve with a green salad.


These are some of my favorite vegetarian appetizers. Give them a try, you will love them!

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You may also want to visit:

Vegetarian Casseroles

Vegetarian Pizza

Joel Dreher MS EdS
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