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Stuffed Mushroom Eyeballs

A delightful and spooky appetizer perfect for Halloween parties, these stuffed mushroom eyeballs are filled with cheesy goodness and sure to impress your guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 pieces
Course: Appetizer, Snack
Cuisine: American, Halloween
Calories: 80
Ingredients Method Notes

Ingredients
  

Mushroom Filling
  • 16 large large white or cremini mushrooms Key for stuffing.
  • 8 oz cream cheese (softened) Can substitute with Greek yogurt or dairy-free cream cheese.
  • 1/2 cup cooked sausage (or crumbled bacon) Substitute bacon for veggie sausage for a vegetarian option.
  • 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)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Clean the mushrooms with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.
  3. 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.
  4. Spoon the filling into each mushroom cap, pressing down slightly to pack it in.
  5. Place the stuffed mushrooms on a greased baking sheet, spacing them out evenly.
  6. Press a small olive into the center of each stuffed mushroom to create the 'pupil' effect.
Cooking
  1. Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and golden.
  2. Allow to cool slightly before serving.

Notes

For serving, arrange on a platter with a little fake spider for effect or some gauze for extra creepiness. Pair with a spooky dipping sauce for added flair. Store leftovers in an airtight container in the fridge for up to 3 days.