Description
Creepy, cheesy, and downright delicious, these Stuffed Mushroom Eyeballs are the perfect Halloween appetizer. Juicy mushroom caps are filled with a savory cream cheese and sausage mix, then topped with olives to look like spooky eyeballs. They’re easy to make, fun to serve, and guaranteed to wow your party guests!
Ingredients
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16 large white or cremini mushrooms
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8 oz cream cheese (softened)
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1/2 cup cooked sausage (or crumbled bacon)
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1/4 cup grated Parmesan cheese
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1 clove garlic (minced)
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1 tablespoon fresh parsley (chopped)
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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16 small olives (pitted, for “pupils”)
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Cooking spray or olive oil (for greasing)
Instructions
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Preheat Oven: Preheat oven to 375°F (190°C).
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Prepare Mushrooms: Wipe mushrooms clean with a damp cloth. Remove stems and finely chop them.
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Make Filling: In a bowl, mix chopped stems, cream cheese, sausage (or bacon), Parmesan, garlic, parsley, salt, and pepper until combined.
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Stuff Mushrooms: Spoon mixture into each mushroom cap, pressing gently.
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Add Olive Pupils: Place an olive in the center of each mushroom for the “eyeball” effect.
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Bake: Arrange on a greased baking sheet. Bake for 20–25 minutes until mushrooms are tender and filling is golden.
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Serve: Let cool slightly, then arrange on a platter and serve warm.
Notes
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Swap sausage for spicy chorizo if you want extra heat.
For a vegetarian version, replace meat with sautéed spinach or bell peppers.
Can be assembled up to a day in advance and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 190 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 15 mg