Stuffed Mushroom Eyeballs
Introduction
Get ready to make your guests squeal with delight and a touch of fright! Stuffed Mushroom Eyeballs are the perfect spooky appetizer for your Halloween party or a creepy gathering. These clever little bites not only look fun but are also packed with flavor, making them a guaranteed hit. Ideal for anyone who loves a tasty treat that’s a little bit quirky!
Why You’ll Love This Recipe
- Quick & Easy: These stuffed mushrooms require just a few simple steps.
- Simple Ingredients: You likely have most of the ingredients at home.
- Perfect for Halloween: A fun twist that’s perfect for spooky occasions.
- Crowd-Pleaser: Everyone loves bite-sized snacks!
- Unbelievably Delicious: The creamy filling paired with crispy edges is a flavor sensation.
These mushroom eyeballs stand out because they combine a savory filling with an eye-catching presentation that’s sure to impress your guests!
Ingredients Needed
- For the Mushrooms:
- 16 large white or cremini mushrooms
- Cooking spray or olive oil (for greasing)
- For the Filling:
- 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
- For the Eyeball Effect:
- 16 small olives (pitted, for “pupils”)
How to Make Stuffed Mushroom Eyeballs
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures your mushrooms will bake perfectly.
- Prepare the Mushrooms: Clean the mushrooms with a damp cloth, then carefully remove their stems. Set the caps aside and chop the stems finely.
- Make the Filling: In a mixing bowl, combine the chopped mushroom stems, softened cream cheese, cooked sausage (or bacon), grated Parmesan cheese, minced garlic, fresh parsley, salt, and black pepper. Mix thoroughly until everything is well combined.
- Stuff the Caps: Using a spoon, fill each mushroom cap with the mixture. Press down slightly to pack in the filling firmly.
- Arrange on a Baking Sheet: Place the stuffed mushrooms on a greased baking sheet, making sure they have space between them.
- Create the Eyeball: Gently press a small olive into the center of each stuffed mushroom. This will give it the “pupil” look!
- Bake: Put the baking sheet in the preheated oven and let it bake for 20-25 minutes, or until the mushrooms are tender and the filling is bubbling and golden.
- Cool & Serve: Allow the stuffed mushrooms to cool slightly before serving. Arrange them on a platter and enjoy your spooky treat!
How to Serve Stuffed Mushroom Eyeballs
These stuffed mushrooms are best served warm. Arrange them on a decorative platter and consider garnishing with a sprinkle of fresh parsley for added color. For a fun theme, place some fake eyeballs or spider webs around the platter!
How to Store Stuffed Mushroom Eyeballs
Store any leftover stuffed mushrooms in an airtight container in the refrigerator. They can be kept for up to 3 days. To reheat, place them in an oven set to 350°F (175°C) for about 10-15 minutes, or until warmed through.
Tips to Make Stuffed Mushroom Eyeballs
- Mushroom Caps: Be gentle when handling the mushroom caps to prevent them from tearing.
- Filling Variation: Feel free to add other ingredients like diced bell peppers or shredded cheese to the filling for extra flavor.
- Spice it Up: Add a pinch of red pepper flakes if you like a little heat in your filling.
Conclusion
Stuffed Mushroom Eyeballs are not only a fun and creative way to celebrate Halloween, but they’re also easy to whip up, making them a fantastic choice for any occasion. The combination of creamy cheese and savory meat inside tender mushrooms is sure to win over your guests. If you try this recipe, please leave a comment and a star rating! We’d love to hear how your spooky appetizer turned out. What unique ingredients did you add?
Frequently Asked Questions (FAQ)
Can I use a different type of cheese?
Absolutely! Feel free to experiment with cheeses like cheddar or feta to create a different flavor profile.
How do I make this recipe vegetarian?
You can swap out the sausage or bacon for finely chopped vegetables such as bell peppers or spinach.
Can I prepare these mushrooms in advance?
Yes, you can prep the mushrooms and filling a day ahead. Just assemble and bake them before you’re ready to serve!
Print
Stuffed Mushroom Eyeballs
- Total Time: 40 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian (can be made with vegetarian filling)
Description
A spooky and delicious appetizer perfect for Halloween parties, these stuffed mushroom eyeballs are filled with creamy, savory goodness.
Ingredients
- 16 large white or cremini mushrooms
- Cooking spray or olive oil (for greasing)
- 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”)
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove their stems, chopping them finely.
- In a mixing bowl, combine the chopped mushroom stems, cream cheese, sausage (or bacon), Parmesan cheese, garlic, parsley, salt, and black pepper. Mix thoroughly.
- Fill each mushroom cap with the mixture, pressing down slightly to pack it tightly.
- Place the stuffed mushrooms on a greased baking sheet with space between them.
- Press a small olive into the center of each stuffed mushroom.
- Bake for 20-25 minutes until mushrooms are tender and filling is bubbling and golden.
- Allow to cool slightly before serving on a decorative platter.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg