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Stuffed Mushroom Eyeballs

Stuffed Mushroom Eyeballs: Spooky Treats Everyone Will Love

Stuffed Mushroom Eyeballs are a delightful and eerie appetizer perfect for Halloween gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 16 pieces
Course: Appetizers
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 16 pieces Large white or cremini mushrooms Fresh for best flavor
  • 8 oz Cream cheese, softened Low-fat option available
  • 1/2 cup Cooked sausage or crumbled bacon Swap with vegetarian sausage for a meat-free option
  • 1/4 cup Grated Parmesan cheese Rich, cheesy depth
  • 1 clove Garlic, minced Essential for flavor
  • 1 tbsp Fresh parsley, chopped Can be replaced with chives
  • 1/4 tsp Salt Adjust to taste
  • 1/4 tsp Black pepper Adjust to taste
For the Decoration
  • 16 pieces Small olives, pitted For 'pupils'
For Preparation
  • 1 tbsp Cooking spray or olive oil To grease the baking sheet

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and grease a baking sheet.
  2. Clean the mushrooms and remove the stems; chop the stems finely.
  3. Mix the chopped stems with cream cheese, sausage or bacon, Parmesan, garlic, parsley, salt, and pepper until well combined.
  4. Stuff each mushroom cap with the filling, pressing gently.
  5. Arrange the stuffed mushrooms on the greased baking sheet.
  6. Press a small olive into the center of each stuffed mushroom cap.
  7. Bake the stuffed mushrooms for 20 to 25 minutes until tender and bubbly.
  8. Cool slightly before serving on a platter.

Nutrition

Serving: 1pieceCalories: 100kcalCarbohydrates: 5gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Use fresh ingredients, avoid overstuffing, and check for gluten-free options if needed. Best served warm.

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