• Ingredients:
  • 2 10oz packages of FunGuy Mushroom Stuffers
  • 1 onion
  • 1 carrot
  • 2 garlic cloves
  • 1 sprig rosemary, stem removed
  • 2 sprigs thyme, stems removed
  • 2 tablespoons olive oil
  • 1 pound raw sausage meat
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • ½ tablespoons apple cider vinegar
  • Salt and black pepper to taste

No party is complete without an appearance from the FunGuy! 

Enter these sausage filled stuffers brushed with a honey mustard glaze. Sweet, savory, and ultimately delicious, they are just the way to get any fall or winter gathering started and are perfect as an accompaniment to the holiday table. 

You may want to have a second batch ready to pop into the oven, because they’ll be gone in no time!

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. Place the mushroom caps, hole side up, onto the prepared baking sheet. 
  3. On a cutting board, dice peel and dice the onion and carrot. Peel and mince the garlic. Finely chop the rosemary and thyme.
  4. Heat the olive oil in a sauté pan over medium high heat. Add the onion and cook 1 minute. Add the garlic and cook an additional minute. Add the carrot and sauté for 4-6 minutes or until lightly browned and just starting to soften. Turn off the heat and transfer to a large bowl  
  5. Remove the casing from the sausage and put the meat into the bowl with the sautéed vegetables. Add the rosemary, thyme, salt, and black pepper to the bowl. Using your fingers, mix everything together until they are fully incorporated and the vegetables are evenly distributed throughout the sausage. Spoon the sausage mixture into each mushroom cap.
  6. In a clean bowl whisk together the Dijon mustard, honey, vinegar, and season with salt and black pepper to taste. Brush the top of each mushroom with the honey mixture. 
  7. Put the mushrooms into the oven to bake for 15-20 minutes, pulling them out half way through cooking to add another coat of the honey mustard glaze. 
  8. Allow the mushrooms to cool about 5 minutes before serving.

Have a Fun meal!