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Stuffed Mushroom Eyeballs Recipe

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★★★★★

5 from 62 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://familyfavplates.com/stuffed-mushroom-eyeballs-recipe/