• ngredients:
  • 10oz packages of FunGuy Mushroom Stuffers
  • 1 sprig rosemary
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 3-4 tablespoons dried cranberries
  • 3 tablespoons shelled pumpkin seeds
  • ½ cup cream cheese, room temperature
  • pinch of salt
  • fresh ground black pepper (optional)

Trying to make use of those oven roasted pumpkin seeds and dried cranberries floating around the kitchen leftover from Thanksgiving? No worries, the FunGuy has just the holiday appetizer for you!

While this recipe starts out as basic cream cheese filled stuffed mushrooms, it becomes a beautiful and tasty holiday bite once those berries and seeds get involved. Especially with a little rosemary infused butter and honey get thrown into the mix!

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. Put the mushroom caps, hole side up, onto the lined baking sheet. 
  3. Melt the butter in a sauté pan over medium heat. Add the rosemary sprig and cook 1 minute. Add the pumpkin seeds to the pan and stir to coat with the butter and let them cook 1-2 minutes or until starting to become fragrant and nutty smelling. Add the dried cranberries to the pan and toss them with the seeds. Next, add in the honey and stir well, cooking until it has become thinner and less thick; about 1-2 minutes. Turn off the heat and discard the rosemary sprig. 
  4. In a small bowl mix the cream cheese with the salt and black pepper. Spoon the cheese mixture into each mushroom cap and top with the warm pepitas, cranberries, and honey. 
  5. Bake the mushrooms for 12-15 minutes or until the cheese has become soft and the mushrooms have  released most of their juices. 
  6. Remove the mushrooms from the oven and serve immediately.

Have a Fun meal!