Spooky Stuffed Mushroom Eyeballs
Spooky stuffed mushrooms filled with a creamy cheese mixture and topped with olives to resemble creepy eyeballs — perfect for Halloween parties.
Servings: 16 stuffed mushrooms
Calories: 95kcal
Cost: 10
Equipment
- baking sheet
- skillet
- mixing bowl
- spoon
- knife
Ingredients
- 16 large white or cremini mushrooms
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 16 slices black or green olives (for pupils)
- 16 tsp marinara sauce (for bloody effect)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
- Clean mushrooms and remove stems. Set caps aside and finely chop stems.
- In a skillet, heat olive oil over medium heat. Add chopped stems and garlic, sauté 2–3 minutes until softened.
- In a bowl, mix sautéed stems with cream cheese, mozzarella, Parmesan, salt, and pepper until combined.
- Spoon filling into mushroom caps and place on prepared baking sheet.
- Bake 18–20 minutes until mushrooms are tender and filling is golden.
- Top each mushroom with a slice of olive and a small spoonful of marinara sauce for the eyeball effect.
Notes
Best served warm. Store leftovers in an airtight container in the refrigerator for up to 2 days.