• Ingredients:
  • 10 oz package of FunGuy Mushroom Stuffers
  • 1 tablespoon flat leaf parsley
  • 1 small onion
  • 1 clove garlic
  • ¼ cup olive oil
  • ½ cup white wine vinegar
  • ½ teaspoon salt
  • 1 cup cherry tomatoes
  • 5-8 leaves fresh basil
  • ½ lemon, juiced and zested
  • Salt to taste
  • ¼ cup plain Greek yogurt
  • 3-4 slices of Iberian ham or prosciutto

Take that heavy, but delicious summer BLT sandwich and elevate it!

Instead of plain lettuce, substitute it for peppery basil. Exchange that greasy bacon for a touch of lighter, sweeter Iberian ham. And use a handful or two of fresh from the garden cherry tomatoes instead of the store bought variety. If that wasn’t enough brighten the whole thing with a touch of lemon and creamy Greek yogurt then stuff it into freshly marinated FunGuy Stuffers!

Summer in a bite!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp towel. Pop out the stems and discard. Wash the parsley and roughly chop. Peel and mince the onion and garlic clove as finely as possible. Place the mushrooms, parsley, onion and garlic into a bowl.
  2. In another bowl whisk together the olive oil, vinegar, and salt then pour it over the mushrooms and mix well to coat. Cover and set aside to marinate for about 20-30 minutes at least, but longer is better.
  3. Wash the cherry tomatoes and basil. Cut the tomatoes into small pieces and put them in a bowl. Roughly chop the basil and add to the tomatoes. Pour in the lemon juice and season with a bit of salt. Cover and set aside until ready to assemble the stuffed mushrooms.
  4. Just before assembling the mushrooms, heat a non-stick skillet over medium heat on the stove. Pull the Iberian ham into small strips and lay them on the hot pan to cook for about 20-30 seconds, just enough to firm up the meat, but not make it crisp. Remove them from the pan and place on a paper towel.
  5. To assemble the mushrooms, remove the mushroom caps from the marinade and let them drip off excess liquid before placing them on a serving dish. Spoon the tomato and basil into each cap and place a dollop of Greek yogurt on top. Add a piece of Iberian ham on top and sprinkle lightly with a bit of lemon zest.
  6. Serve immediately.

Have a Fun meal!