Seasonal Flavors with MVP Health Care: Festive Holiday Appetizers

Although the holidays will look much different in 2020 than previous years, one thing that doesn’t have to change is eating great food.  For our December session of Seasonal Flavors hosted by St. John’s and MVP Health Care, Chef Mike Schnupp of St. John’s Meadows walked virtual participants through three festive holiday appetizer recipes. He made sure to explain each step thoroughly, offer substitution options and answer any questions throughout the session.

To get in the holiday spirit by making Mini Brie and Apple Quiches, Florentine Stuffed Mushrooms, or Turkey Meatballs in Cranberry BBQ Sauce for yourself, check out the recipes we used below. Remember to stay tuned for future Seasonal Flavor sessions.


Mini Brie and Apple Quiches

Yields: 30 quiches


  • 30 mini phyllo shells
  • ½ medium apple, peeled and finely diced
  • 5 large eggs
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • Pinch of freshly ground pepper
  • Pinch of ground nutmeg
  • 4 ounces Brie (1/2 small wheel) cut into 30 squares


  • Preheat oven to 350 degrees.
  • Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.
  • Whisk eggs, mustard, pepper and nutmeg in a large measuring cup. Pour the egg mixture over the
    apple. Do not overfill the shells. Place a square of Brie in each shell.
  • Bake until the egg is set; the Brie is melted and the phyllo is starting to brown around the edges (about 15 minutes). Let cool slightly before serving.

Nutrition Information: Calories 32.2 per serving, Total Fat 1.6 g (Saturated 0.7 g,
Polyunsaturated 0.0 g, Monounsaturated 0.3 g), Total Carbohydrates 2.5 g (Dietary Fiber 0.1 g,
Sugars 0.4 g), Cholesterol 3.8 mg, Sodium 49.5 mg, Protein 1.9 g
Note: Phyllo shells do not need to be defrosted before filling and baking.



Florentine Stuffed Mushrooms

Yields: 16 appetizers


  • 16 extra-large stuffing mushrooms (or 32 medium-sized)
  • 3 cups (packed) raw spinach, chopped
  • ½ teaspoon dried thyme or oregano
  • ½ teaspoon crushed fresh garlic
  • 2 scallions finely chopped
  • ¼ cup grated Parmesan cheese
  • ¼ cup non-fat sour cream
  • 3 cups soft breadcrumbs
  • 2 Tablespoons white wine or broth
  • Lemon wedges (garnish)


  • Remove and discard mushroom stems. Wash mushroom caps and pat dry. Set aside.
  • Place the spinach, thyme or oregano, and garlic in a large nonstick skillet. Sauté over medium heat just until the spinach is wilted (Add a tablespoon of white wine or broth if the skillet is too dry).
  • Remove the skillet from the heat and allow the spinach to slightly cool. Stir in the scallions, Parmesan cheese, and sour cream. Add the breadcrumbs and toss gently, just until the crumbs are moistened.
  • Place a heaping amount of stuffing in each mushroom cap. Place 2 tablespoons of white wine or broth in a shallow baking pan and arrange the mushrooms in the pan.
  • Bake at 400° F for 20 minutes, or until lightly browned on top. Transfer the mushrooms to a serving platter, garnish with the lemon wedges and serve hot.

Nutritional Information (per Appetizer): Calories: 40; Fat: 0.4 g; Protein: 2.6 g; Cholesterol: 0 mg;
Fiber: 1.5 g; Sodium: 80 mg



Turkey Meatballs in Cranberry BBQ Sauce

Yields: 28 meatballs (2 meatballs/serving)


  • 1 – 16 ounce can jellied cranberry sauce
  • ½ c. barbecue sauce
  • 1 egg white
  • 1- 20-ounce package lean ground turkey
  • 1 green onion, sliced
  • 2 teaspoons grated orange peel
  • 1 teaspoon reduced-sodium soy sauce
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • Cooking spray


  • Combine cranberry sauce and BBQ sauce in crock pot. Cover and cook on high 20 – 30 minutes or until cranberry sauce is melted and mixture is hot, stirring every 10 minutes.
  • Meanwhile, place egg white in medium bowl; beat lightly. Add turkey, green onion, orange peel, soy sauce, black pepper and cayenne pepper, if desired. Mix well until well blended.
  • Shape into 28 meatballs. Spray large nonstick skillet with cooking spray. Add meatballs to skillet; cook over medium heat 8 – 10 minutes or until meatballs are no longer pink in the center, carefully turning occasionally to brown evenly.
  • Add to heated sauce in crock pot; stir gently to coat evenly with sauce. Reduce heat to LOW. Cover and cook 3 hours. When ready to serve, transfer meatballs to serving plate.

Nutrition Information: Calories 125.5 per serving, Total Fat 31.1 g (Saturated 0.9 g,
Polyunsaturated 0.1 g, Monounsaturated 0.1 g), Total Carbohydrates 16.7 g (Dietary Fiber 0.6 g,
Sugars 15.5 g), Cholesterol 28.6 mg, Sodium 132.2 mg, Protein 8.4 g


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