• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 4 red mini peppers
  • 4 yellow mini peppers
  • 3 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup quark (or low fat cream cheese)
  • 1 lemon
  • cilantro (optional)

Looking to add a new healthy snack to your rotation? The FunGuy has just the recipe! 

These FunGuy mushroom and quark stuffed sweet peppers are not only an excellent snack food, but also good as party finger foods, or can easily be add on top of a slice of crunchy toast for a more substantial bite! 

DIRECTIONS:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the ends of each mushroom and discard. Slice 2 mushrooms and set aside; roughly chop the rest.  Rinse the peppers under cool water to remove any dirt or debris before removing the stems, cutting in half lengthwise and removing the seeds. Transfer the peppers to the baking sheet and drizzle with half of the olive oil, tossing to coat the peppers well. 
  3. In a bowl mix the garlic powder, thyme, salt, and pepper together. Sprinkle about half of it over the peppers to season them and toss again in order to distribute the seasoning evenly. 
  4. Transfer the peppers to the oven to roast about 15 minutes, or until they just start to char around the edges and have softened a bit, but not mushy. While the peppers roast, prepare the mushrooms and the rest of the filling. 
  5. Heat the remaining olive oil in a sauté pan over medium high heat. Add the mushroom slices to the pan and allow them to cook, stirring occasionally, until browned. Transfer these mushrooms to a plate and cover. Add the chopped mushrooms to the same pan and sauté 7-8 minutes or until much of the water in the mushrooms have been released and evaporated. Season with a pinch of the remaining seasoning mixture and stir well. Taste and adjust as needed. Turn off the heat and allow the mushrooms to cool. 
  6. Stir the quark (or cream cheese) in a bowl until smooth. Cut the lemon in half and squeeze the juice into quark, careful to remove any seeds. Add the chopped mushrooms to the quark mixture and stir well. If using the cilantro, roughly chop and stir it into the mixture. 
  7. Once the peppers are done, remove them from the oven and transfer them to a serving plate. Spoon the quark and mushroom mix into each pepper. Top each pepper with a sautéed mushroom slice. 
  8. Serve immediately or cover and refrigerate up to 3 days!

Have a Fun meal!