Stuffed Mushroom Eyeballs Recipe
Introduction
Stuffed Mushroom Eyeballs are a fun and spooky appetizer perfect for Halloween or themed parties. These savory bites combine creamy cheese and beef with mushrooms, topped with olives to create an eye-catching effect. They’re easy to prepare and sure to impress your guests.
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, then season the inside with a pinch of salt and black pepper.
- Step 2: In a bowl, combine the softened cream cheese, cooked crumbled beef, grated Parmesan, minced garlic, chopped mushroom stems, chopped 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 small olive into the center of each filling to create the “pupil” of the eyeball.
- Step 4: Preheat your oven to 375°F (190°C). Arrange the stuffed mushrooms on a baking sheet and bake for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden and bubbling.
- Step 5: (Optional) To create a “bloodshot” effect, add tiny slivers of red bell pepper or delicate lines of Sriracha around each olive. Serve the stuffed mushrooms warm or at room temperature.
Tips & Variations
- Use cremini mushrooms for a deeper flavor or white mushrooms for a milder taste.
- For a vegetarian version, substitute cooked crumbled beef with cooked lentils or finely chopped nuts.
- Adding a little smoked paprika to the filling adds a subtle smoky note that complements the beef well.
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) until warmed through, about 10 minutes. Avoid microwaving to keep the texture of the mushrooms and filling intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these stuffed mushrooms ahead of time?
Yes, you can assemble the mushrooms a few hours ahead and keep them covered in the refrigerator. Bake them just before serving for best flavor and texture.
What if I don’t have pitted olives for the “eyeballs”?
You can use whole black peppercorns or small cherry tomato halves as an alternative “pupil” for a similar effect.
PrintStuffed Mushroom Eyeballs Recipe
These Stuffed Mushroom Eyeballs are a spooky and savory appetizer perfect for Halloween or themed parties. Large mushroom caps are filled with a creamy mixture of cream cheese, cooked beef, Parmesan, garlic, and herbs, then topped with a pitted olive to resemble an eyeball. Baked until golden and bubbly, they are both delicious and visually fun with an optional ‘bloodshot’ garnish of red bell pepper or Sriracha.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 stuffed mushroom eyeballs 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Mushrooms
- 16 large white or cremini mushrooms
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 & Seasoning
- 16 small olives, pitted
- Cooking spray or olive oil for brushing
- Optional: tiny 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 and finely chop them to use in the filling. Lightly scrape the gills from the mushroom caps using a spoon. Brush the inside of each cap lightly with olive oil or cooking spray, then season with a pinch of salt and pepper.
- Make Filling: In a mixing bowl, combine the softened cream cheese, cooked crumbled beef, grated Parmesan cheese, minced garlic, chopped mushroom stems, fresh parsley, salt, and black pepper. Mix thoroughly until the ingredients are well incorporated and form a thick filling mixture.
- Stuff & Assemble Eyeballs: Generously fill each prepared mushroom cap with the savory filling, mounding it slightly above the rim of the cap. Press one pitted small olive firmly into the center of each filled mushroom cap to simulate an eyeball pupil.
- Bake: Preheat your oven to 375°F (190°C). Arrange the stuffed mushrooms on a baking sheet in a single layer. Bake for 20 to 25 minutes until the mushrooms are tender and the filling is golden brown and bubbling around the edges.
- Garnish & Serve: For an optional spooky ‘bloodshot’ effect, add tiny slivers of red bell pepper or delicate lines of Sriracha sauce around the olive on each mushroom. Serve the stuffed mushroom eyeballs warm or at room temperature as a festive appetizer.
Notes
- Use cremini mushrooms for a meatier texture and deeper flavor if desired.
- The cooked beef can be substituted with cooked ground turkey or completely omitted for a vegetarian version.
- Make sure to thoroughly soften the cream cheese for easy mixing.
- To prepare ahead, stuff the mushrooms and refrigerate them until ready to bake.
- Adjust seasoning to taste, especially the salt and pepper, based on the saltiness of the Parmesan cheese.
- For a vegan version, substitute cream cheese and beef with plant-based alternatives and omit Parmesan.
Keywords: Stuffed mushrooms, Halloween appetizer, savory stuffed mushrooms, creamy stuffed mushrooms, party appetizer, mushroom eyeballs, spooky appetizer
