Looking for a spooky yet delicious appetizer for your next gathering? Stuffed Mushroom Eyeballs are the perfect choice! I made these for a Halloween party, and they were a huge hit. With their creepy appearance and savory filling, these mushrooms are sure to impress your guests. Plus, they’re surprisingly easy to prepare, leaving you more time to enjoy the festivities!
Ingredients
Here’s what you’ll need to create these ghoulish treats:
- 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 Oven: Preheat your oven to 375°F (190°C).
- Prepare Mushrooms: Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.
- Make the Filling: In a mixing bowl, combine the chopped mushroom stems, cream cheese, cooked sausage (or bacon), Parmesan cheese, minced garlic, parsley, salt, and pepper. Mix until well combined.
- Stuff the Mushrooms: Spoon the filling into each mushroom cap, pressing down slightly to pack it in.
- Arrange on Baking Sheet: Place the stuffed mushrooms on a greased baking sheet, spacing them out evenly.
- Add Olive Pupils: Press a small olive into the center of each stuffed mushroom to create the “pupil” effect.
- Bake: Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and golden.
- Serve: Allow to cool slightly before serving. Arrange on a platter and enjoy your spooky appetizer!
Nutrition Facts
Servings: 8 (2 mushrooms each)
Calories per Serving: Approximately 150
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 1g
Protein: 7g
Preparation Time
Total Time: 40 minutes
Preparation Time: 15 minutes
Cooking Time: 25 minutes
How to Serve
- Arrange on a spooky-themed platter for Halloween parties.
- Serve alongside other appetizers like cheese and crackers.
- Pair with a tangy dipping sauce, like ranch or marinara.
Additional Tips
- Make It Ahead: These stuffed mushrooms can be prepared a few hours in advance. Just cover and refrigerate until you’re ready to bake them.
- Flavor Variations: Add different herbs like thyme or basil for a unique twist.
- Cheese Options: Substitute the Parmesan with feta or mozzarella for a different flavor profile.
- Meatless Version: Omit the sausage and add more vegetables, like chopped bell peppers or spinach.
Recipe Variations
- Spicy Stuffed Eyeballs: Add some red pepper flakes or diced jalapeños to the filling for a kick.
- Veggie Eyeballs: Use a mixture of cream cheese and your favorite veggies (like spinach and artichokes) for a vegetarian option.
- Buffalo Style: Mix in some buffalo sauce with the cream cheese for a spicy, tangy flavor.
Serving Suggestions
- Include as part of a Halloween-themed appetizer spread.
- Serve alongside spooky drinks, like a themed punch or dark soda.
- Consider using edible “blood” (like ketchup or red sauce) to drizzle on the platter for effect!
Freezing and Storage
- Freezing: You can freeze unbaked stuffed mushrooms. Place them on a baking sheet until frozen, then transfer to an airtight container for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
- Storage: Leftover baked mushrooms can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to crisp them up again.
Special Equipment
- Baking sheet
- Mixing bowl
- Spoon for stuffing
FAQ Section
Q1: Can I use other types of mushrooms?
A1: Yes! Portobello or shiitake mushrooms can also work well.
Q2: How do I keep the mushrooms from getting soggy?
A2: Make sure to bake them until they are cooked through and the filling is bubbly, which helps remove excess moisture.
Q3: Can I use low-fat cream cheese?
A3: Yes, but the texture may be slightly different. It will still taste great!
Q4: How can I make these gluten-free?
A4: This recipe is naturally gluten-free, but always check the labels on the sausage or any added ingredients.
Q5: What can I serve with these?
A5: They pair well with a variety of dips or sauces and are great alongside other finger foods.
Stuffed Mushroom Eyeballs are a delightful blend of spooky presentation and savory flavor, perfect for Halloween or any festive occasion. Enjoy making and sharing these deliciously creepy snacks!
Print
Stuffed Mushroom Eyeballs
- Total Time: 40 minutes
Ingredients
- 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 Oven: Preheat your oven to 375°F (190°C).
- Prepare Mushrooms: Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.
- Make the Filling: In a mixing bowl, combine the chopped mushroom stems, cream cheese, cooked sausage (or bacon), Parmesan cheese, minced garlic, parsley, salt, and pepper. Mix until well combined.
- Stuff the Mushrooms: Spoon the filling into each mushroom cap, pressing down slightly to pack it in.
- Arrange on Baking Sheet: Place the stuffed mushrooms on a greased baking sheet, spacing them out evenly.
- Add Olive Pupils: Press a small olive into the center of each stuffed mushroom to create the “pupil” effect.
- Bake: Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and golden.
- Serve: Allow to cool slightly before serving. Arrange on a platter and enjoy your spooky appetizer!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 150 kcal
- Fat: 12g
- Carbohydrates: 4g
- Protein: 7g
