• Ingredients:
  • 10 oz package of FunGuy Mushroom Stuffers
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 onion, minced
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ½ pound ground beef
  • 1 16 oz can diced tomatoes
  • 1 6 oz can tomato paste
  • 1/2 cup water
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • Salt to taste
  • 1 tablespoon olive oil
  • 2 oz dried spaghetti
  • Shredded parmesan cheese
  • Fresh basil leaves

What’s better than spaghetti and meatballs loaded with mushrooms? Why mushrooms loaded with meatballs and spaghetti of course!

These spaghetti and meatball FunGuy stuffers aren’t only fun to eat, but fun to make too with a bit of hands on action before they hit the oven. Just a bit of meat mixing, spaghetti twirling, and a whole lot of stuffing and you’re good to go!

DIRECTIONS:

  1. Preheat oven to 375F.
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stem using your thumb and/or a small teaspoon to remove any leftover bits and place each mushroom cap on a parchment lined baking sheet. Mince the left over stems and place in a bowl along with the ground beef.
  3. Heat olive oil in a deep pan over medium high heat. Add in the onion and garlic and sauté 2-3 minutes or until onion is translucent. Season with salt and black pepper and cook another minute. Remove ¼ of the garlic and onion mixture from the pan and add to the ground beef bowl.
  4. Add the diced tomato and tomato paste to the pan stir to combine. Pour in half of the water and season the sauce with the dried basil and oregano then stir again to combine. Reduce the heat to medium low and allow the sauce to simmer about 30 minutes adding water if the sauce gets too thick and stirring occasionally. When done cooking season with salt as needed.
  5. While the tomato sauce cooks, prepare the spaghetti and the mini meatballs.
  6. Using your fingers, mix the meat with the cooked onion and garlic then roll it into small balls about the size of a fingertip.
  7. Heat 1 tablespoon of olive oil in another sauté pan over medium heat. Add the meatballs to the pan and allow them to brown on all sides; should take about 1-1½ minutes per side. Transfer the meatballs to a paper towel lined plate and set aside.
  8. Bring a pot of salted water to a boil over high heat. Add in the spaghetti and allow it to cook approximately 8 minutes, or until tender. Drain the spaghetti of excess water and set aside.
  9. Once the sauce, meatballs and spaghetti are done, assemble the stuffed mushrooms.
  10. Spoon about ¼ cup of the sauce into a bowl and add the spaghetti to it stirring it to coat the spaghetti. Take a noodle and wrap it around a finger or chopstick end or something similar. Place the coiled noodle into the mushroom cap. Repeat with another noodle, spoon a little bit of sauce on to the pasta, and top with a meatball. Wrap another noodle around the meatball and sprinkle with a bit of parmesan. Repeat with the rest of the mushrooms.
  11. Place the stuffed mushrooms in the oven and allow them to bake for 15 minutes.
  12. Remove the mushrooms from the oven and allow to cool 5 minutes before serving.
  13. Spoon the rest of the spaghetti sauce onto the serving plate before transferring the mushrooms to it. Sprinkle more parmesan on top and add a basil leaf to each mushroom and serve!

Have a Fun meal!