Stuffed Mushroom Eyeballs Recipe
Introduction
Stuffed Mushroom Eyeballs make a fun and spooky appetizer perfect for Halloween or any party. These savory bites combine creamy cheese, seasoned beef, and mushrooms with an olive “pupil” for a playful look. 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 caps inside with olive oil or cooking spray, then season 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 small olive into the center of the filling on each mushroom to resemble the “pupil” of an eyeball.
- Step 4: Preheat the oven to 375°F (190°C). Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbling.
- Step 5: For added effect, optionally garnish with tiny slivers of red bell pepper or drizzle delicate lines of Sriracha around the olive to create a “bloodshot” look. Serve warm or at room temperature.
Tips & Variations
- Use turkey or chicken instead of beef for a lighter filling.
- For a vegetarian version, substitute cooked lentils or chopped nuts for the beef.
- Try different cheeses like mozzarella or goat cheese to change the flavor profile.
- Adding a pinch of smoked paprika to the filling gives a subtle smoky depth.
Storage
Store leftovers 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 to keep the texture intact. Avoid microwaving as it may make the mushrooms soggy.
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 stuffed mushrooms a few hours in advance and keep them refrigerated until ready to bake. Just add the olives before baking to keep them from drying out.
What can I use instead of olives for the “pupil”?
If you’re not a fan of olives, you can use small slices of black beans, capers, or even a small piece of roasted red pepper for a similar effect.
PrintStuffed Mushroom Eyeballs Recipe
Stuffed Mushroom Eyeballs are a spooky and delicious appetizer perfect for Halloween or themed parties. Large mushroom caps are filled with a creamy, savory mixture of cream cheese, cooked beef, Parmesan, garlic, and fresh herbs, then topped with an olive ‘pupil’ to create an eye-like appearance. Baked to golden perfection, these bite-sized treats combine rich flavors and a fun presentation that will delight guests of all ages.
- 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
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped mushroom stems (from above mushrooms)
Topping and 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 for the filling. Lightly scrape the gills from the mushroom caps to create space. Brush the inside of each mushroom 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, cooked crumbled beef, grated Parmesan cheese, minced garlic, chopped mushroom stems, fresh parsley, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated into a smooth filling.
- Stuff & Assemble Eyeballs: Generously fill each prepared mushroom cap with the savory cream cheese and beef mixture, slightly mounding the filling above the rim. Press one pitted small olive into the center of the filling in each mushroom cap to simulate the pupil of an eyeball.
- Bake: Preheat your oven to 375°F (190°C). Place the stuffed mushrooms evenly spaced on a baking sheet. Bake them for 20 to 25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Garnish & Serve: For a spooky “bloodshot” effect, optionally add tiny slivers of red bell pepper or delicate lines of Sriracha around the olive “pupil.” Serve the stuffed mushroom eyeballs warm or at room temperature as a fun and delicious appetizer.
Notes
- Use white or cremini mushrooms for best results, as their caps are large and sturdy enough to hold the filling.
- Make sure to soften the cream cheese ahead of time for easier mixing and a smooth filling.
- The optional garnish adds a festive touch but can be omitted if you prefer a milder flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
- You can substitute cooked ground turkey or chicken for beef to customize the filling.
Keywords: stuffed mushrooms, Halloween appetizer, savory stuffed mushrooms, cream cheese appetizer, baked mushrooms, party snacks, spooky food
