Stuffed Mushroom Eyeballs
A fun and spooky appetizer perfect for Halloween gatherings, these stuffed mushrooms resemble eyeballs and are easy to customize and delicious.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 16 large white or cremini mushrooms
- 8 oz cream cheese (softened)
- 1/2 cup cooked sausage (or crumbled bacon)
- 1/4 cup grated Parmesan cheese
- 1 clove garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 16 small olives (pitted, for “pupils”)
- Cooking spray or olive oil (for greasing)
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems. Finely chop the stems.
- In a bowl, mix chopped mushroom stems, cream cheese, sausage (or bacon), Parmesan, garlic, parsley, salt, and pepper until well combined.
- Spoon the filling into each mushroom cap, pressing gently to pack it in.
- Arrange the stuffed mushrooms on a greased baking sheet and press an olive into the center of each.
- Bake for 20-25 minutes until the mushrooms are tender and the filling is golden.
- Let cool slightly before serving on a platter.
Notes
Garnish with fresh herbs and serve with dips for an enhanced experience. They can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 4 mushrooms
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Find it online: https://hwepodcast.com/stuffed-mushroom-eyeballs/