Stuffed Mushroom Eyeballs Recipe
Introduction
Stuffed Mushroom Eyeballs are a fun and spooky appetizer perfect for Halloween or any themed party. These savory bites combine creamy cheese, beef, and herbs inside tender mushroom caps, topped with olives to create an eye-catching effect.
Ingredients
- 16 large white or cremini mushrooms
- 8 oz cream cheese, softened
- 1/2 cup cooked beef, crumbled
- 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
- Cooking spray or olive oil
Instructions
- Step 1: Gently wipe mushrooms clean. Carefully remove stems and finely chop them. Lightly scrape the gills from the mushroom caps. Brush the caps with olive oil or cooking spray and season inside with a pinch of salt and pepper.
- Step 2: In a bowl, combine the softened cream cheese, cooked crumbled beef, Parmesan cheese, minced garlic, chopped mushroom stems, parsley, salt, and black pepper. Mix thoroughly until well combined.
- Step 3: Generously fill each mushroom cap with the savory mixture, mounding it slightly. Press one pitted olive into the center of the filling on each mushroom to create the “pupil.”
- Step 4: Preheat the oven to 375°F (190°C). Arrange the stuffed mushrooms on a baking sheet. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbling.
- Step 5: (Optional) For a “bloodshot” effect, add tiny slivers of red bell pepper or delicate lines of Sriracha around the olive. Serve warm or at room temperature.
Tips & Variations
- Use turkey or vegetarian sausage instead of beef for a different flavor.
- For extra richness, mix in a little shredded mozzarella or cheddar cheese.
- Make them ahead and store unbaked in the fridge, then bake before serving.
- To keep the “eyeballs” looking fresh, add olives just before baking.
Storage
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) for about 10 minutes or until warmed through to maintain their texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of mushrooms?
Yes, cremini or button mushrooms both work well due to their size and texture, but avoid very small mushrooms that can be difficult to stuff.
Can I prepare these vegan or vegetarian?
Absolutely! Substitute the cream cheese with a vegan version and replace beef with cooked lentils or plant-based crumbles for a delicious vegetarian or vegan option.
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Stuffed Mushroom Eyeballs Recipe
- Total Time: 40 minutes
- Yield: 16 stuffed mushroom eyeballs (serves 6–8 as an appetizer) 1x
Description
These spooky Stuffed Mushroom Eyeballs are a perfect appetizer for Halloween parties or themed gatherings. Large mushroom caps are filled with a savory mixture of cream cheese, crumbled cooked beef, Parmesan, garlic, and chopped mushroom stems, then topped with a pitted olive to resemble an eyeball. Baked until golden and bubbling, these creepy-cute bites are both delicious and visually fun, with an optional ‘bloodshot’ garnish using red bell pepper or Sriracha.
Ingredients
Mushrooms
- 16 large white or cremini mushrooms
- Cooking spray or olive oil, for brushing
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
Filling
- 8 oz cream cheese, softened
- 1/2 cup cooked beef, crumbled
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Chopped mushroom stems from the 16 mushrooms
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 16 small pitted olives
- Optional: Small slivers of red bell pepper or Sriracha for garnish
Instructions
- Prepare Mushrooms: Gently wipe the mushrooms clean with a damp cloth. Carefully remove the stems from the caps and finely chop them. Lightly scrape the gills from the mushroom caps to create space for the filling. Brush the inside of each cap lightly with olive oil or cooking spray, then season with a pinch of salt and black pepper.
- Make Filling: In a mixing bowl, combine the softened cream cheese, crumbled cooked beef, grated Parmesan cheese, minced garlic, chopped mushroom stems, fresh parsley, salt, and black pepper. Stir thoroughly until all ingredients are well blended into a creamy, flavorful filling.
- Stuff & Assemble Eyeballs: Spoon and generously fill each mushroom cap with the prepared savory mixture, mounding it slightly above the rim. Press one pitted olive firmly into the center of the filling on each mushroom to resemble the pupil of an eyeball.
- Bake: Preheat your oven to 375°F (190°C). Arrange the stuffed mushrooms on a baking sheet lined with parchment or foil for easy cleanup. Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbling.
- Garnish & Serve: For an optional spooky effect, add tiny slivers of red bell pepper or delicate lines of Sriracha sauce radiating from the olive to mimic bloodshot eyes. Serve the stuffed mushroom eyeballs warm or at room temperature as a fun and flavorful appetizer.
Notes
- Choose large white or cremini mushrooms with firm caps for best results.
- Make sure the cream cheese is softened to blend easily with other filling ingredients.
- Feel free to substitute cooked ground turkey or sausage instead of beef for variation.
- For a vegetarian version, omit the beef and add more cheese or finely diced vegetables.
- These stuffed mushrooms can be prepared ahead, refrigerated, and baked just before serving.
- Use a toothpick to create a small indentation in the filling to help seat the olive securely.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: stuffed mushrooms, Halloween appetizer, creepy food, party snacks, mushroom eyeballs, baked stuffed mushrooms
