• Ingredients:
  • 2 10oz packages of FunGuy Mushroom Stuffers
  • ¼ teaspoon coarse salt
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 small red bell pepper, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 2 tablespoons olive oil
  • ½ tablespoon fajita seasoning
  • 2 limes, juiced and divided
  • 1 avocado
  • 1 small onion, diced
  • 1 small tomato, diced
  • salt to taste

Fajitas don’t have to be exclusive to carnivores and the gluten tolerant! With these roasted FunGuy stuffers filled with vegan friendly guacamole and sliced fajita seasoned mushrooms and peppers, you too can enjoy a bite of the Tex-Mex classic. 

So good, that we highly suggest making extra filling and guacamole for those who desire a corn tortilla filled version to go with their stuffers! 

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy mushrooms stuffers with a damp cloth. Pop out the stem using your thumb and discard. Place them on the baking sheet, hole side up, and sprinkle each with the coarse salt. Put them in the oven to roast for 10-12 minutes or until the water in the mushroom has started to pool in the middle of the mushroom. Remove them from the oven and dump out the liquid in the center. 
  3. While the mushrooms roast, prepare the mushroom fajita filling and guacamole.
  4. Put the sliced FunGuy mushrooms into a bowl along with the sliced bell peppers and drizzle them with the olive oil and sprinkle the fajita seasoning on top. Add half of the lime juice to the mushrooms and peppers and toss well to coat everything with the seasoning. 
  5. Heat a saute pan over medium high heat and add the peppers and mushrooms to the pan. Saute the mushrooms and peppers until they have browned lightly and have become tender. Turn off the heat and cover to keep them warm. 
  6. Cut the avocado in half remove the seed. Scoop the flesh of the avocado from the skin and place it in a bowl and mash it with the back of a fork. Add the rest of the lime juice, diced onion, and tomato to the bowl and stir well to combine. Taste and season with salt as needed. 
  7. Spoon the guacamole into the roasted mushroom stuffer caps and add a bit of the sauteed pepper and mushrooms on top of each. 
  8. Serve immediately.

Have a Fun meal!