• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 small onion
  • 2 garlic cloves
  • 1 bell pepper
  • 6 oz marinated artichoke hearts
  • 1 cup chickpeas, rinsed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 3 tablespoons olive oil
  • 2 tablespoons white vinegar
  • 2 oz crumbled feta cheese, divided
  • salt and black pepper
  • 4 large tomatoes

This cool and refreshing summer FunGuy salad is just the thing to serve when the heat is getting to you! 

All it takes to make this salad is to toss together some fresh garden produce with marinated artichoke hearts, chickpeas, and FunGuy mushrooms and then dress up them up with herbs and a drizzle of olive oil and vinegar. Next is to hollow out juicy ripe tomatoes, fill them with this salad, and top with salty feta and you’re ready to go in 10 minutes or less!

Don’t worry if there’s a little extra salad. Just add some leafy greens and tomorrow’s lunch will be ready to go too!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the ends of the stems and cut the mushrooms into quarters. Peel the onion and the garlic cloves. Cut the onion into thin wedges and mince the garlic. Remove the stem and seeds from the bell pepper before cutting it into ½ inch pieces. Put everything into a large bowl with the artichoke hearts and chickpeas. 
  2. Season the mushrooms, vegetables, and chickpeas with the oregano, basil, thyme, olive oil, and vinegar. Add 2/3 of the feta to the bowl and mix well. Taste and add a sprinkle of salt and pepper as needed. 
  3. Cut the tops off of the tomatoes and scrape out the seeds to create a hollow tomato shell for the salad. Spoon the salad into each tomato and crumble the rest of the feta on top of each tomato. 
  4. Serve immediately or refrigerate for a couple of hours. 

Have a Fun meal!