• Ingredients:
  • 2 8oz packages of whole FunGuy white button mushrooms
  • 6 tablespoons olive oil, divided
  • 1 tablespoon dried oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1 teaspoon coarse salt
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 15 ounce cans diced tomatoes
  • salt
  • fresh ground black pepper
  • 2 baguettes
  • 1½ cups shredded mozzarella cheese
  • fresh parsley, chopped (optional)

It’s the weekend and everyone’s been invited to come over and have a fun night, but what to make that will satisfy even the hungriest guest? That’s where the FunGuy steps in with these delicious marinara and cheese smothered mushroom subs!

We’ve taken whole button mushrooms, seasoned them with a flavorful blend of herbs and sautéed until golden brown. Next we tossed them into a rich homemade marinara sauce, and stuffed them into crusty toasted baguette bread. We then topped it all with a mound of mozzarella cheese and popped it into the oven. 

These FunGuy subs are so hearty and filling they won’t leave mushroom for much else!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth and trim the ends. Transfer the mushrooms to a large mixing bowl. 
  2. In a small bowl, mix the oregano, garlic powder, dried basil, thyme, rosemary, parsley, and a teaspoon of salt together and divide it in half. 
  3. Pour 4 tablespoons of the olive oil in with the mushrooms and add half of the herb mixture. Toss well to coat the mushrooms well. 
  4. Heat a cast iron skillet over medium heat. Once the pan is hot, add the mushrooms and let them cook,  6-8 minutes, turning frequently so they brown but do not burn. Transfer the mushrooms to a dish and cover. 
  5. Add the rest of the olive oil to the skillet and add the minced garlic and onion and sauté 1 -2 minutes. Pour the diced tomatoes and the other half of the herb mixture into the pan, stirring well. Bring the tomatoes to a simmer, stirring occasionally. Return the mushrooms to the pan and turn the heat down to medium-low, allowing the sauce to simmer 15-20 minutes, or until it has thickened. 
  6. Preheat oven to 375F and prepare a baking sheet with parchment paper. Cut the bread rolls in half lengthwise, leaving one side attached so they can open, but not be separated. 
  7. 5 minutes before the sauce is ready, place the baguette, open, on the center oven rack and let them toast lightly. Remove the rolls once they are ready. 
  8. Spoon the mushrooms and tomato sauce into the bread and place it on the baking sheet. Top each sandwich with shredded mozzarella cheese. Turn on the broiler in the oven and return the sandwiches 
  9. to the oven until the cheese has melted; about 3-4 minutes. 
  10. Remove the sandwiches and let them cool 5 minutes before cutting each into 4 individual sandwiches; making 8 sandwiches total. Top with fresh parsley and serve immediately. 

Have a Fun meal!