Why Make This Recipe
Spooky Stuffed Mushroom Eyeballs are a fun and delicious treat that will grab everyone’s attention at your Halloween party. They look creepy but taste amazing! With their creamy filling and the surprise of olives and marinara, these mushroom eyeballs are sure to delight both kids and adults alike. Plus, they are easy to make, which saves time for the busy party host.
How to Make Spooky Stuffed Mushroom Eyeballs
Ingredients
- 20 small white button mushrooms, stems removed
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella or Parmesan cheese
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup marinara or pizza sauce
- 10 pitted black olives, sliced into rounds
- 1–2 tablespoons chopped parsley or basil (optional garnish)
- Olive oil spray (for baking)
Directions
- Clean the mushrooms and remove the stems. Arrange the caps on a parchment-lined baking sheet and lightly spray them with olive oil.
- In a bowl, mix the softened cream cheese, mozzarella or Parmesan, minced garlic, salt, and black pepper until the mixture is smooth.
- Spoon or pipe the cheese mixture into the mushroom caps, creating small domes.
- Top each stuffed mushroom with a slice of black olive. Add a tiny dot of marinara sauce inside the olive to resemble an iris or pupil.
- Bake in the oven at 375°F (190°C) for 15–18 minutes, or until the mushrooms are tender and the filling is heated through.
- Garnish with chopped parsley or basil if you like, and enjoy them warm or at room temperature.
How to Serve Spooky Stuffed Mushroom Eyeballs
Serve these spooky stuffed mushroom eyeballs on a festive platter as an appetizer. They are perfect for Halloween parties, potlucks, or any gathering where you want to impress guests with a fun and tasty treat. Place them alongside other finger foods for a colorful spread.
How to Store Spooky Stuffed Mushroom Eyeballs
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 2 days. To reheat, place them in the oven at a low temperature until warmed through, or microwave them for a quick bite.
Tips to Make Spooky Stuffed Mushroom Eyeballs
- Choose mushrooms that are firm and unblemished for the best taste and texture.
- Experiment with different cheeses – blue cheese or goat cheese can add different flavors.
- For a spicy kick, add a pinch of red pepper flakes to the cheese mixture.
- If you don’t have a piping bag, use a spoon to fill the mushroom caps.
Variation
For a vegetarian option, you can add finely chopped vegetables, like spinach or bell peppers, to the cheese filling for extra color and nutrients.
FAQs
Can I make these stuffed mushrooms ahead of time?
Yes! You can prepare the stuffed mushrooms a day in advance. Just fill the caps and store them in the fridge. When you’re ready, simply bake them before serving.
Can I use other types of mushrooms?
Absolutely! Feel free to use larger mushrooms, like portobello or cremini, and adjust the baking time as needed.
Are these mushrooms gluten-free?
Yes! All the ingredients listed are gluten-free, making these a great option for gluten-sensitive guests. Just double-check the labels on any packaged ingredients to be sure.
Spooky Stuffed Mushroom Eyeballs
- Total Time: 33 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Fun and delicious stuffed mushrooms that look spooky but taste amazing, perfect for Halloween parties.
Ingredients
- 20 small white button mushrooms, stems removed
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella or Parmesan cheese
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup marinara or pizza sauce
- 10 pitted black olives, sliced into rounds
- 1–2 tablespoons chopped parsley or basil (optional garnish)
- Olive oil spray (for baking)
Instructions
- Clean the mushrooms and remove the stems. Arrange the caps on a parchment-lined baking sheet and lightly spray them with olive oil.
- In a bowl, mix the softened cream cheese, mozzarella or Parmesan, minced garlic, salt, and black pepper until the mixture is smooth.
- Spoon or pipe the cheese mixture into the mushroom caps, creating small domes.
- Top each stuffed mushroom with a slice of black olive. Add a tiny dot of marinara sauce inside the olive to resemble an iris or pupil.
- Bake in the oven at 375°F (190°C) for 15–18 minutes, or until the mushrooms are tender and the filling is heated through.
- Garnish with chopped parsley or basil if you like, and enjoy them warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American