• Ingredients:
  • 10 oz package of FunGuy Mushroom Stuffers
  • 2 tablespoons olive oil
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • ½ yellow bell pepper, diced
  • 1 medium sized onion, diced
  • Pinch of salt

Everyone likes a good stuffed mushroom, with the gooey cheese and assorted fillings, but what about the vegans? No one wants to ruin a tasty mushroom with some kind of odd flavorless soy cheese, so why not just leave it out and have the filling speak for itself!

A stuffed mushroom full of sweet bell peppers of different colors and a pinch of salt to bring out the flavor is definitely vegan friendly and without the chance of being bland!

DIRECTIONS:

  1. Preheat oven to 375F.
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the ends of each mushroom stem and discard. Pop out the rest of 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 stems and place them in a bowl.
  3. Heat olive oil in a sauté pan over medium high heat. Place peppers, mushroom stems and onion in the pan and sauté 5-7 minutes or until the onion is translucent and the peppers have softened but are still bright in color. Spoon a heaping amount of the filling into each mushroom cap. 
  4. Place baking tray into the oven and allow to bake 20-25 minutes or until the cheese has browned a bit on top. 
  5. Remove the stuffed mushrooms from the oven and let them cool a minute or two before serving.

Have a Fun meal!