• 3 tablespoons butter
  • 2 medium sized onions, sliced thinly
  • pinch of salt
  • fresh ground black pepper
  • 1 tablespoon dry sherry
  • 10 oz package of FunGuy Mushroom Stuffers
  • olive oil
  • ¼ cup Gruyère cheese, grated

The famous French Chef, Julia Child, said “It is hard to imagine a civilization without onions.” Agreed, but what we find to be a truly barbaric, spine tingling thought is one without the FunGuy. Oh the horror!

No need to fear, though! There are plenty to go around. Calm those nerves with a new recipe that fuses Julia’s sweet French onions with meaty FunGuy Stuffers and ooey gooey Gruyère cheese oozing over the top.

Dare you to stop at just one!

DIRECTIONS:

  1. Pre-heat the oven to 400F.
  2. Melt the butter in a skillet over medium-low heat. Add in the onions, season with a pinch of salt and pepper, stir well and cover. Allow to cook 10-15 minutes, checking on them occasionally.
  3. While waiting on the onions to cook down, prep the FunGuy Mushroom Stuffers. With a damp cloth, brush off any dirt from the mushrooms and pop out the stems with your thumbs. Brush the outside of each mushroom with olive oil and place them, hole side up, on a baking sheet lined with parchment paper.
  4. After the onions have cooked about 10-15 minutes, remove the lid and add in the sherry. Allow the onions to cook until the sherry has been absorbed, 3-5 minutes longer. Transfer the onions to a bowl and mix with the Gruyère cheese.
  5. Spoon the onion and cheese mixture into each mushroom caps, enough of it so that it’s heaping over the top of the mushroom.
  6. Place the mushrooms into the oven and allow to bake 15-20 minutes or until the cheese has melted and the mushrooms and nice and tender.
  7. Serve hot.

Have a Fun meal and Bon Appétit!