• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 3 large red bell peppers
  • 1 15oz can of chickpeas, drained
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Flat leaf parsley
  • 1 lemon
  • Salt and black pepper to taste

Make mushroom at the table this week for this new fun FunGuy salad of sweet and smoky roasted red peppers and mushrooms. Toss in some healthy chickpeas and lemon juice to make it refreshing and filling too!

It’s a salad meant to be a meal side, but good enough to be the star!

DIRECTIONS:

  1. Preheat the oven to 400F. Line a baking sheet with aluminum foil.
  2. Cut the FunGuy mushrooms into quarters and place them on the baking sheet. Cut the bell peppers in half and remove the stem and seeds then place them on the backing sheet cut side down.
  3. Place the baking sheet in the oven and allow them to roast about 30 minutes or until the skin is lightly charred and soft. Remove the sheet from the oven and allow the peppers to cool about 10 minutes.
  4. Pull the skin off the outside of the peppers and discard. Cut the peppers into small pieces and place in a bowl along with the mushrooms. Add the chickpeas
  5. Add the olive oil, garlic, cumin, and some parsley to the bowl. Zest the lemon, juice it, and add it to the bowl. Season the salad with salt and pepper to taste and toss well to coat.
  6. Cover and allow the salad to sit for 30 minutes to let the flavors marry before serving.

 

Have a Fun meal!