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 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