Description
A spooky and delicious appetizer perfect for Halloween parties, these stuffed mushroom eyeballs are filled with creamy, savory goodness.
Ingredients
Scale
- 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