• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 large tomato
  • 1 medium zucchini
  • 1 onion
  • 3 tablespoons olive oil, divided
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons fresh cheese or cream cheese

One thing summer never needs more of is layers. Unless of course they are layers of grilled veggies and FunGuy mushrooms!

Dab a bit of fresh cheese on there and you have the perfect appetizer for all the vegetarians at your next barbecue. Feel free to remind the carnivores that this is the tastiest way to up their vegetable intake for the summer too.

DIRECTIONS:

  1. Lightly brush one tablespoon olive oil on the grill and set it to medium high or build a medium sized fire with charcoal.
  2. Clean the FunGuy mushrooms by brushing any debris from them with a damp cloth and remove the stems. Trim the ends of the zucchini and tomato and then slice them into rounds about 1/8th inch thick. Cut the tomato slices into quarters. Peel the onion and cut it into rounds.
  3. Place the mushroom caps, zucchini and onion slices into a bowl and add the 2 tablespoons of olive oil, salt and pepper. Toss well to coat evenly.
  4. First lay the zucchini slices on the grill and allow them to grill 3-5 minutes, turning once and allowing the other side to grill for an additional 1-2 minutes or until just tender. Transfer the cooked zucchini to a plate before adding the mushroom caps and onions to the grill to cook another 3-5 minutes, turning half way through. Transfer the mushrooms and onions to the plate with the zucchini and prepare to assemble the vegetable stacks.
  5. Place two zucchini rounds on a plate and spread a layer of fresh cheese on top of each. Layer the stacks with a slice of tomato, onion, mushroom and top with the other slice of zucchini, cheese side down. Stick a toothpick in the middle to help keep it together.
  6. Serve these FunGuy vegetable stacks still warm.

Have a Fun meal!