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Vegan Appetizers Everyone Will Love

Posted at 12:14 PM, Aug 03, 2018
and last updated 2018-08-03 13:14:31-04

Shannon Brown from Our Table Catering made two vegan appetizers – Teriyaki Mushroom Potato Skins and Sauteed Balsamic Mushrooms. To learn more about Shannon’s catering services visit, call (615) 584-3048 or follow her on Facebook at


*Can be served in potato skins (vegan) or as a side/topping for steak
Courtesy of Shannon Brown, Owner 
(Makes 4 servings)

2 Tbsp Olive oil
2 Tbsp Vegan butter (earth balance brand is good) 
1 pound White mushrooms, sliced 
2 tsp Minced garlic 
1 Tbsp Red cooking wine 
2 Tbsp Teriyaki sauce 
1/2 tsp Garlic salt 
1 tsp Black pepper 
1/2 tsp Salt (or a little more if you prefer) 


1. Heat olive oil and butter in a large saucepan over medium heat. (Just until butter is melted) 
2. Add mushrooms and stir. Then, add minced garlic, cooking wine, teriyaki sauce, garlic salt, black pepper and salt to the pan and stir thoroughly. Cook and stir occasionally until mushrooms are lightly browned, about 10 minutes. 
3. Reduce heat to low and simmer until mushrooms are tender, about 10-15 more minutes. 

As a Vegan Entrée, add the mushrooms to these: 

Four (4) medium Yukon Gold potatoes 
Olive oil to coat a baking sheet and the potatoes 
Kosher salt for the outside of the potatoes 
Salt & pepper to taste 


1. Preheat the oven to 450 degrees. Then, oil a baking sheet with some of the olive oil. 
2. Wash the potatoes with warm water and pat dry with a paper towel. 
3. Pour a little olive oil into a bowl (large enough to hold a potato), then put each potato into the bowl and roll it around until it is completely coated with the oil. Place the potato on the baking sheet. 
4. Sprinkle each potato with kosher salt, rotating each so that all sides of the potato have been salted. 
5. Bake the potatoes until they are fork tender (about 45 minutes to 1 hour). Remove from the oven. 
6. Slice each potato in half and spoon out a little of the center making room for the mushrooms. Should be like thick potato skins; not completely hollowed out. 
7. Sprinkle each potato half (inside) with salt & pepper to taste, then spoon some of the Sautéed Teriyaki Mushrooms.
Four (4) medium Yukon Gold potatoes Olive oil to coat a baking sheet and the potatoes Kosher salt for the outside of the potatoes Salt & pepper to taste.

Courtesy of Shannon Brown, Owner 
(Makes 8 servings)

1/3 cup Olive oil 
3 tsp Minced garlic 
1 pound Fresh mushrooms, sliced 
3 Tbsp Balsamic vinegar 
3 Tbsp White wine 
Salt & pepper to taste

1. Saute the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. 
2. Add mushrooms and cook 2 more minutes, stirring occasionally. 
3. Stir in balsamic vinegar and wine, cook another 2 minutes.
4. Season to taste with salt and pepper.