• Ingredients:
  • 10 oz package of FunGuy Mushroom Stuffers
  • 3 oz prosciutto
  • 5 oil packed sundried tomatoes, drained
  • ¼ cup shredded mozzarella cheese

Italy knows what’s what when it comes to fantastic summer fare with their antipasto platters stacked high with cured meats, sun-caressed vegetables, and soft fresh cheese. What about having that ripe summer flavor all in one bite?

Imagine bold sundried tomatoes and salty Italian prosciutto with melted mozzarella cheese stuffed into big meaty FunGuy mushroom stuffers! It just begs to be eaten, doesn’t it?

DIRECTIONS:

  1. Preheat oven to 375F.
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb and/or a small teaspoon to remove any leftover bits and place each mushroom cap on a parchment lined baking sheet.
  3. Tear the prosciutto into small pieces and put it in a bowl. Roughly chop the sundried tomatoes into small pieces and add to the bowl with the prosciutto. Add in the mozzarella and mix together with your fingers. Spoon a heaping amount of the filling into each mushroom cap.
  4. Place the baking tray into the oven and allow it to bake 20-25 minutes or until the cheese has melted and the prosciutto has crisped lightly on the edges.
  5. Remove the stuffed mushrooms from the oven and let them cool a minute or two before serving.

Have a Fun meal!