Description

These Spooky Stuffed Mushroom Eyeballs offer a perfect balance of savory flavor and eerie aesthetics for Halloween, ready in under thirty minutes.

Ingredients

Scale

16–20 large White Button Mushrooms
8 oz Cream Cheese
1/4 cup Grated Parmesan Cheese
1/2 tsp Garlic Powder
10 whole Black Olives
1 tbsp Sriracha or Marinara
1 tbsp Fresh Chives

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Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper
Wipe the mushrooms with a damp paper towel and remove the stems to create a hollow cavity
In a medium bowl, mix together the softened cream cheese, grated Parmesan, and garlic powder until smooth
Fill each mushroom cap with the cheese mixture and smooth the top
Place one slice of black olive in the center of the cheese filling
Bake for 12 to 15 minutes until tender and golde
Use a toothpick dipped in Sriracha or marinara to draw bloodshot lines from the olive

Notes

To avoid soggy mushrooms, do not soak them in water.

Stuffed mushrooms are best served hot but can be stored in the fridge for up to three days.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 3 Stuffed Mushroom Eyeballs
Calories: 145 kcal
Sugar: 1g
Sodium: 210mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 6g
Cholesterol: 30mg