• Ingredients:
  • 10oz packages of FunGuy Mushroom Stuffers
  • 2 tablespoons olive oil, divided
  • coarse salt
  • ¼ cup raw sunflower seeds, shelled
  • 1 cup packed fresh basil leaves
  • 1 garlic clove, peeled
  • 2-3 tablespoons olive oil
  • black pepper
  • 6-8 feta cheese cubes
  • sunflower seeds, shelled
  • basil leaves
  • ½ lemon (optional)

Head to the Mediterranean this week with a new FunGuy stuffer recipe perfect to serve seaside or pool side!

Homemade basil and sunflower pesto filled stuffers with a cube of salty feta cheese are the perfect addition to any Greek inspired mezze table spread or appetizer platter. So tasty, a double batch will be in order!

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 transfer the mushrooms to the baking sheet hole side up and sprinkle each cap lightly with coarse salt and drizzle 1 tablespoon of olive oil over the caps. Mince the mushroom stems and set aside. 
  3. Transfer the tray with the mushroom caps to the oven and let the mushrooms cook about 15 minutes. Make the pesto while the mushroom caps are in the oven. 
  4. Place a dry pan on the stove over low heat. Add the sunflower seeds and toast them; when they start to smell fragrant transfer them to a bowl. Add 1 tablespoon of the olive oil to the pan and increase the heat to medium. Add the minced mushroom stems and sauté until browned; 4-6 minutes. Transfer the mushrooms to the bowl with the toasted sunflower seeds.
  5. Gather the toasted sunflower seeds, browned mushroom stems, basil, and garlic clove. Blend, grind, or chop these ingredients in either a food processor/blender, using a mortar and pestle, or on a cutting board with a chef’s knife to make a thick paste. Pour about a tablespoon of olive oil over the minced herbs and mushrooms. Continue to blend/grind/mince the pesto until it is an oily paste like consistency. Transfer it to a bowl, add the rest of the olive oil, stir well, and season with salt to taste. Cover until ready to use.  If not using within 10 minutes, refrigerate until ready to use.
  6. When the mushroom caps are ready, take them out of the oven and turn on the top heat source in the oven.
  7. Fill each mushroom cap with the homemade pesto and a cube of feta cheese. Return the mushrooms to the oven on the second to highest position in the oven and allow the feta in the mushrooms to brown slightly; approximately 2-4 minutes. Remove the mushrooms and turn off the oven.
  8. Add a sprinkle of salt, a squeeze of lemon juice, fresh basil leaves, and sunflower seeds before serving. 

Have a Fun meal!