Spooky Stuffed Mushroom Eyeballs
Festive and cheesy stuffed mushrooms topped with 'eyeballs' made of olives or cherry tomatoes, perfect for Halloween gatherings.
Ingredients
Mushroom Filling
- 8 oz Cream cheese, softened Use room temperature for easier mixing.
- 2 cloves Garlic, minced Minced for better flavor infusing.
- 1/4 cup Parmesan cheese, grated Freshly grated for the best melting quality.
- 1/4 cup Fresh herbs (parsley and chives), chopped Adds freshness and brightness.
- Salt to taste Salt Essential for enhancing flavors.
- Pepper to taste Pepper Essential for enhancing flavors.
Mushroom Components
- 12 pieces Large mushrooms (portobello or cremini) Clean well; remove stems for stuffing.
- 1/2 cup Breadcrumbs Plain or seasoned, for topping.
- 2 tablespoons Olive oil Drizzle for crispiness.
- 6 pieces Black olives or cherry tomatoes, sliced Used as eyeballs on the mushrooms.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Clean the large mushrooms under cool water and pat them dry with a paper towel. Remove the stems.
Making the Filling
- In a mixing bowl, combine cream cheese, minced garlic, grated Parmesan, chopped fresh herbs, salt, and pepper. Mix until well combined.
Stuffing the Mushrooms
- Scoop the filling generously into each mushroom cap.
- Top each stuffed mushroom with a slice of black olive or cherry tomato to create the 'eyeball'.
- Sprinkle breadcrumbs over the top and drizzle with olive oil.
Baking and Serving
- Place the baking sheet in the center of the preheated oven and bake for 15-20 minutes, until golden and bubbly.
- Remove from oven and let cool slightly before serving warm.
Notes
For best results, use fresh herbs and take care not to overfill mushrooms. They can be prepped in advance and frozen.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 8gProtein: 3gFat: 9gSaturated Fat: 4gSodium: 180mgFiber: 1gSugar: 1g
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