Stuffed Mushroom Eyeballs
A spooky yet delicious appetizer that combines creamy filling and savory mushrooms for a playful, festive treat.
Ingredients
Mushroom Filling
- 16 large large white or cremini mushrooms
- 8 oz cream cheese (softened) Use vegan cream cheese for a dairy-free option.
- ½ cup cooked sausage (or crumbled bacon) Substitute with deli meats, ground turkey, or omit for vegetarian.
- ¼ cup grated Parmesan cheese Nutritional yeast can replace Parmesan for a vegan-friendly alternative.
- 1 clove garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 16 small olives (pitted, for 'pupils') Cherry tomatoes or small capers can be used as alternatives.
- Cooking spray or olive oil (for greasing)
Instructions
Preparation
- Gather all your ingredients and tools, including a baking sheet, mixing bowl, and cooking spray or olive oil.
- Preheat your oven to 375°F (190°C).
- Gently clean the mushrooms using a damp cloth to remove any dirt.
- Carefully twist and pull the stems from each mushroom cap and finely chop the stems for the filling.
Mixing the Filling
- In a bowl, combine the chopped mushroom stems, softened cream cheese, cooked sausage or bacon, grated Parmesan, minced garlic, chopped parsley, salt, and pepper. Blend until creamy and well combined.
Stuffing and Baking
- Fill each mushroom cap with the mixture using a spoon, pressing slightly to pack it well.
- Press a pitted olive into the center of each stuffed mushroom.
- Lightly grease your baking sheet and place each stuffed mushroom on it, ensuring they're spaced out evenly.
- Bake in the preheated oven for 20-25 minutes until the mushrooms are tender and the filling is bubbly and golden.
- Let the Stuffed Mushroom Eyeballs cool slightly before serving on a platter.
Notes
Store leftovers in a sealed container in the fridge for up to 3 days. They can also be frozen for up to 3 months.