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Stuffed Mushroom Eyeballs

Stuffed Mushroom Eyeballs are spooky yet delicious treats, perfect for Halloween gatherings and playful dinner parties.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Appetizer, Party Food, Snack
Cuisine: American, Halloween
Calories: 120
Ingredients Method Notes

Ingredients
  

Mushroom Base
  • 16 large large mushrooms Use button mushrooms or portobello for a meatier option.
Cheese Filling
  • 1 cup cream cheese, softened Can substitute with ricotta or Greek yogurt.
  • ½ cup mozzarella cheese, shredded Feel free to swap for Gouda or feta.
  • ¼ cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • to taste Salt and pepper Season generously.
Topping
  • 1 cup Black olives, sliced Used for the 'pupil'.
  • to taste Fresh parsley or chives for garnish Optional for added color.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Wash the mushrooms gently to remove any dirt, then remove the stems and scoop out some of the insides.
Filling the Mushrooms
  1. In a mixing bowl, combine cream cheese, mozzarella, Parmesan, minced garlic, and dried herbs. Season with salt and pepper.
  2. Stir until well mixed and creamy.
  3. Fill each mushroom cap with the cheese mixture using a small spoon.
  4. Top each filled mushroom with a slice of black olive.
Baking
  1. Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes until golden and bubbly.
Garnish and Serve
  1. Sprinkle with fresh parsley or chives before serving.

Notes

You can prepare these stuffed mushrooms a day in advance. Store leftovers in an airtight container in the fridge for up to three days and reheat in the oven.