Why Make This Recipe
Let’s be real: who doesn’t love a dish that’s cute, spooky, and super tasty? Stuffed Mushroom Eyeballs make for the perfect appetizer, especially at Halloween parties or any potluck where you want to impress your friends and freak them out just a little. Seriously, they look disturbing yet delicious! Plus, they’re filled with cheesy goodness and, let’s be honest, anything stuffed with cream cheese is a winner in my book. 🙌
How to Make Stuffed Mushroom Eyeballs
Making Stuffed Mushroom Eyeballs is as easy as 1-2-3, and you don’t need to be a master chef. Just follow the simple steps, and you’ll have a creepy culinary masterpiece in no time. Gather your ingredients, muster your best spooky face, and let’s dive into this deliciously eerie experiment!
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)
Directions:
- Preheat your oven to 375°F (190°C). Get those vibes going.
- Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems. No waste here!
- 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 blended.
- Spoon the filling into each mushroom cap, pressing down slightly to pack it in. Be generous; no one likes a half-stuffed eyeball.
- Place the stuffed mushrooms on a greased baking sheet, spacing them out evenly. Give ‘em some room to breathe.
- Press a small olive into the center of each stuffed mushroom to create the “pupil” effect. Perfect for those spook-tacular vibes!
- Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and golden.
- Allow to cool slightly before serving. Arrange them on a platter and enjoy your spooky appetizer! 🎉
How to Serve Stuffed Mushroom Eyeballs
Presenting these bad boys is part of the fun! You can arrange them on a platter with a little fake spider for effect or throw in some gauze for that extra creepy factor. Pair them with a spooky dipping sauce for some added flair—because who doesn’t love to dunk?! 😋 Serve them hot out of the oven or let them cool a bit for a more leisurely munch.
How to Store Stuffed Mushroom Eyeballs
If somehow there are leftovers (doubtful, but okay), you can definitely store them! Just wrap the stuffed mushroom eyeballs in plastic wrap or place them in an airtight container. Store in the fridge for up to 3 days. When you’re ready to eat again, just pop them in the oven to reheat. No one will judge you for second helpings! 😉
Tips to Make Stuffed Mushroom Eyeballs
- Choose the right mushrooms: Large mushrooms are key! They’re the perfect size for stuffing.
- Get creative: Mix up the filling with ingredients like spinach, shredded chicken, or other cheeses for a fun twist.
- Avoid sogginess: Make sure to clean and dry the mushrooms well before stuffing them to keep them from getting mushy. Nobody wants a sad eyeball!
Variation
Feeling adventurous? Try making Stuffed Mushroom Eyeballs with a twist! Substitute bacon for veggie sausage or skip the meat altogether for a vegetarian option. You can also add some spicy jalapeños for that kick, because why not?
FAQs
Can I make these in advance?
Yes! You can prepare the filling and stuff the mushrooms a day ahead of time. Just refrigerate and bake them fresh right before serving!What can I substitute for cream cheese?
For a lighter option, try using Greek yogurt or a dairy-free cream cheese if you’re watching calories or avoiding dairy.How do I know when they’re done?
Look for mushrooms that are tender with bubbly, golden filling. If they smell irresistible and look like they’re ready to party, they probably are! 🎉
Give these spooky snacks a try—it’s a guaranteed hit for your next gathering! Everyone loves a good eyeball treat (even if it’s just for Halloween)! 🤪
Stuffed Mushroom Eyeballs
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.
- In a mixing bowl, combine the chopped mushroom stems, cream cheese, sausage (or bacon), Parmesan cheese, garlic, parsley, salt, and pepper. Mix until well blended.
- Spoon the filling into each mushroom cap, pressing down slightly to pack it in.
- Place the stuffed mushrooms on a greased baking sheet, spacing them out evenly.
- Press a small olive into the center of each stuffed mushroom to create the 'pupil' effect.
- Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and golden.
- Allow to cool slightly before serving.