• Ingredients:
  • 10oz packages of FunGuy Mushroom Stuffers
  • ½ cup canned artichoke hearts, drained
  • 4 sun-dried tomatoes
  • 1 ounce Gorgonzola cheese
  • ¼ teaspoon ground black pepper

If you’re in the mood for a deliciously intense bite of food, look no further than these artichoke and sun-dried tomato with gorgonzola cheese stuffers!  

Popping one of these little stuffers into your mouth is sure to wake up those taste buds and prepare them for the next course.

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb and mince them on a cutting board. Lay the mushroom caps on the prepared baking tray hole side up. 
  3. Lay the artichokes on a cutting board and roughly chop them into small pieces. Lay the sun-dried tomatoes on the cutting board and chop them as well. Put both into a bowl with the Gorgonzola and black pepper. Stir well to mix them together. 
  4. Spoon the cheese, artichoke, and tomato mixture into each mushroom cap. Do not heap the filling in the mushrooms too high as the cheese melts very easily and will seep out. 
  5. Place the mushrooms into the oven and allow them to bake for about 15 minutes or until the cheese has melted and the mushrooms are tender. 

Have a Fun meal!