• Ingredients:
  • 10oz packages of FunGuy Mushroom Stuffers
  • 1 small zucchini
  • 1 garlic clove
  • ½ cup fresh corn kernels
  • 1 sprig of fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded aged white cheddar
  • ½ cup plain Greek yogurt

Want a little pool side appetizer before the main meal? Then look no further than our seasonally stuffed summer veggie stuffers! 

The FunGuy has taken sweet corn kernels and tender zucchini and mixed them together with a bit of healthy creamy Greek yogurt and sharp shredded cheddar cheese, then spooned it into our meaty mushroom stuffers. A little time in the oven to melt the cheese, brown the zucchini, and sweeten the corn and it’s the perfect summer time bite!

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 discard. Transfer the mushroom caps to the baking sheet hole side up. 
  3. Trim the ends of the zucchini before dicing on a cutting board and transfer to a mixing bowl. Mince the garlic clove and remove the stem from thyme and add both to the bowl with the zucchini. 
  4. Add the corn, salt, black pepper, yogurt, and 3/4ths of the cheddar to the bowl and stir well to combine. Spoon the filling into each mushroom cap and sprinkle with the remaining cheddar cheese on top of each. 
  5. Bake the mushrooms in the oven for 15-17 minutes or until the cheese has browned on top and the mushrooms are cooked. 
  6. Remove the mushrooms from the oven and allow to cool 5 minutes before serving.  

Have a Fun meal!