• Ingredients:
  • 10 oz package of FunGuy Mushroom Stuffers
  • 4 medium potatoes, peeled
  • Water for boiling
  • Pinch of salt
  • 2 tablespoons yellow mustard
  • 2 tablespoons vegan butter, softened
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried dill
  • Pinch of paprika

That day full of eggs, ham, and tons of milk chocolate is hopping up quickly, but what about those who shy away from all those animal enhanced goodies? What about the vegans who can’t enjoy a simply delicious deviled egg?

Well worry no more because the FunGuy has just the recipe for vegan deviled “eggs” that are good at any spring potluck or dinner!

DIRECTIONS:

  1. Preheat oven to 350F.
  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.
  3. Put the potatoes in a medium pot of water with a pinch of salt and bring to a boil over high heat. Allow to cook 15-20 minutes or until a fork goes into the potato easily.
  4. Once tender, drain of excess water and transfer the potatoes to a bowl or a food processor. Add in the butter, mustard, salt, black pepper, and dill and pulse or mash until smooth, but not a pasty or glue like texture.
  5. Fill a pastry bag or plastic bag with a pastry tip and fill each mushroom cap with the potato mash. Place the baking tray into the oven and allow the mushrooms to bake for 20 minutes.
  6. Remove the mushrooms from the oven and sprinkle with paprika.
  7. Serve the mushrooms warm.

Have a Fun and Happy Easter!