• Ingredients:
  • 2 tablespoons butter
  • 8oz package of whole FunGuy white button mushrooms
  • ¾ cup shredded zucchini
  • 1 egg
  • 1/3 cup milk
  • 1/3 cup plain Greek yogurt
  • 1¼ cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 sprigs rosemary, stem removed and minced
  • ½ teaspoon coarse salt
  • ½ teaspoon black pepper
  • ¾ cup shredded cheddar cheese, divided

With soup and stew season right around the corner, there’s one thing that everyone needs to go with it; a warm savory bread to dip in it!

These savory muffins, filled with cheddar, left over summer zucchini, rosemary, and a handful of FunGuy mushrooms are perfect to bake up to accompany your favorite bowl of comfort food. They also make a great quick between meals snack!

DIRECTIONS:

  1. Preheat oven to 350F. Grease a 12 cup muffin pan or line each cup with paper liners
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Slice 1-3 mushrooms to make 12 slices and set them aside. Dice the rest of the mushrooms. 
  3. Melt the butter in a saute pan over medium heat. Add the diced mushrooms to the pan and saute 5-7 minutes or until they have browned, draining any liquid from the pan as they cook down. Turn off the heat. 
  4. In a large bowl mix the shredded zucchini, egg, milk, yogurt, and the sauteed mushrooms. In another bowl whisk together the flour, baking soda, baking powder, rosemary, salt, pepper, and ½ cup of the shredded cheese. Gradually add the dry ingredients to the zucchini and mushroom mixture, stirring well. Add more milk, a tablespoon at a time, if needed to make a wet but very thick batter.
  5. Scoop the batter into each individual muffin cup to nearly full. Place a mushroom slice on top of each muffin and sprinkle with cheddar cheese on top.
  6. Bake the muffins for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Remove the muffins from the oven and allow them to cool 5-10 minutes before serving. 

Have a Fun meal!