Appetizers can be tricky, especially when you’re cooking for anyone following a specific diet. And on Super Bowl Sunday, who wants to spend a ton of time in the kitchen? The following appetizers are grain-free, gluten-free, and entirely vegetarian. Better yet, the first two can be prepared at the same time, in under an hour, and the third appetizer can be made the night before!

Goat Cheese and Cashew Stuffed Mushrooms
20 crimini mushrooms
1 cup raw cashews
8 oz goat cheese
Sea salt, to taste
Black pepper, to taste
Perfect Coconut Oil, as needed

Directions: Preheat oven to 350 degrees. Rinse and de-stem crimini mushrooms, reserve stems and caps. Grease a large baking tray with coconut oil until fully slick. Place mushroom caps on baking tray. Finely chop the cashews and mushroom stems. In a large bowl, combine chopped stems and nuts with goat cheese. If the mixture is too thick, add a bit of milk or water and stir until fully combined. Carefully spoon goat cheese mixture into the caps of the mushrooms and return to baking tray. Once every mushroom cap is topped, bake at 350 degrees for 25-30 minutes until goat cheese starts to appear golden and mushrooms are fully cooked.

Sweet and Spicy Goat Cheese Peppers
20 sweet mini peppers
½ cup chopped scallions
8 oz goat cheese
½ tsp. coconut sugar
½ tsp. chili pepper
Sea salt, to taste
Perfect Coconut Oil, as needed

Directions: Preheat oven to 350 degrees. Select 4 of the less fortunate looking peppers and finely chop. Combine goat cheese with chopped peppers, scallions, sugar, and spices. Cut the remaining peppers in half, lengthwise. Carefully spoon goat cheese mixture into pepper halves and place them neatly on a baking tray. Bake for 25-30 minutes or until the peppers have softened slightly and the goat cheese starts to appear golden.

Sweet Butternut Bisque Shots
1 large butternut squash
3 large sweet potatoes
3 cups coconut milk
3 cups vegetable broth
¼ cup Perfect Coconut Oil
¼ cup coconut sugar
2 tbsp. turmeric
Sea salt, to taste
Black pepper, to taste

Directions: Preheat oven to 400 degrees. Remove seeds, peel, and cube the butternut squash and sweet potatoes. Grease a baking tray with coconut oil and spread out the pieces. Bake for 45 minutes or until the vegetables are tender. When finished baking, add all cubed vegetables, broth, coconut milk, and spices to a large blender (you may have to separate and blend in two batches). Refrigerate overnight. When ready to serve, heat over medium low until the soup reaches a preferable temperature. Serve in small shot glasses or cups with cocktail spoons.

What’s your go to super bowl appetizer? Got a favorite vegetarian or grain free snack? Let us know in the comments section below!