Stuffed Mushroom Eyeballs

Stuffed Mushroom Eyeballs are a fun and spooky appetizer perfect for Halloween and parties, combining tasty filling and an eye-catching presentation.

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Course: Appetizer, Snack

Cuisine: American, Halloween

Keyword: Easy Recipe, Finger Food, Halloween Appetizer, Party Food, Stuffed Mushrooms

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 80kcal

Ingredients

Mushroom Preparation

16 large large white or cremini mushrooms Choose fresh mushrooms that are firm and have no spots.

Filling Ingredients

8 oz cream cheese (softened)
½ cup cooked sausage (or crumbled bacon) For a vegetarian version, skip the sausage or bacon.
¼ cup grated Parmesan cheese You can substitute with other cheeses if desired.
1 clove garlic (minced)
1 tablespoon fresh parsley (chopped)
¼ teaspoon salt
¼ teaspoon black pepper Add cayenne pepper for a spicy kick if desired.

Final Touches

16 small olives (pitted, for 'pupils')
Cooking spray or olive oil for greasing Use to ensure mushrooms do not stick.

Instructions

Preparation

Preheat your oven to 375°F (190°C).
Clean the mushrooms using a damp cloth. Carefully remove the stems and set the caps aside.
Finely chop the stems as you will use them in the filling.

Making the Filling

In a mixing bowl, combine the chopped mushroom stems, softened cream cheese, cooked sausage or bacon, grated Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Mix everything together until it's well blended.

Stuffing and Baking

Spoon the filling into each mushroom cap. Press down slightly to pack the filling in.
Place the stuffed mushrooms on a greased baking sheet, ensuring they are spaced evenly.
Press a small olive into the center of each stuffed mushroom.
Bake the stuffed mushrooms in the preheated oven for about 20-25 minutes, or until tender and bubbly.
Allow the mushrooms to cool slightly before serving.

Notes

Serve warm or at room temperature. Can be paired with dips or other finger foods. Store leftovers in an airtight container in the refrigerator for 2-3 days.

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