• Ingredients:
  • 10oz packages of FunGuy Mushroom Stuffers
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1 onion, diced
  • 1 cup leftover cooked rice
  • 2 tomatoes, diced
  • 1 tablespoon tomato paste
  • 1/3 cup shredded cheddar cheese
  • fresh cilantro leaves (optional)

Cheddar cheese and tomato go together like… Well tomato soup and a grilled cheese sandwich! 

Our new FunGuy stuffers recipe is the same, but without the soup or sandwich.

No to worry, there is plenty of tomato and cheddar to be had with these one bite stuffers. In this recipe we have filled our mushrooms with tomato infused leftover rice, topped with cheddar cheese, and then baked until crunchy around the edges!

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. Transfer the mushrooms to a bowl and add half of the olive oil and half of the salt to the mushrooms and toss to coat and season. Place the mushroom caps on the baking sheet, hole side up. 
  3. Heat the remaining olive oil in a large sauté pan or wok over medium heat. Add the onion and sauté 2 minutes or until softened. Add 2/3 of the diced tomato and the tomato paste to the pan and cook, stirring frequently, 2-3 minutes. Add the leftover rice to the tomato and stir well to combine. Continue to cook 3-5 minutes or until the rice is warmed through. Turn off the heat, add the rest of the diced tomato to the cooked rice, and stir to combine. Taste and season with the remaining salt as needed. 
  4. Spoon the rice into each mushroom cap and top with cheddar cheese. Bake the mushrooms in the oven for approximately 15 minutes or until the cheese has browned a bit on top. Remove the stuffers from the oven and let them cool a minute or two before serving!

Have a Fun meal!