Stuffed Mushroom Eyeballs Recipe

Introduction

Stuffed Mushroom Eyeballs make a fun and spooky appetizer perfect for Halloween or themed parties. These savory bites combine creamy cheese, seasoned beef, and a playful olive “pupil” for a creepy yet delicious treat.

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

1. 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 the inside with a pinch of salt and pepper.
2. 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.
3. Step 3: Generously fill each mushroom cap with the savory mixture, mounding slightly. Press one pitted small olive into the center of the filling of each mushroom to form the “pupil.”
4. Step 4: Preheat oven to 375°F (190°C). Arrange the stuffed mushrooms on a baking sheet. Bake for 20–25 minutes, or until mushrooms are tender and the filling is golden and bubbling.
5. 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 a mix of white and cremini mushrooms for varied texture and flavor.
• Try substituting cooked ground turkey or sausage for beef to change the filling.
• Add a pinch of smoked paprika or cayenne pepper to the filling for extra depth and a mild kick.
• For a vegetarian option, omit the beef and add finely chopped nuts or cooked lentils instead.
• To make cleaning easier, gently wipe mushrooms with a damp cloth instead of rinsing.

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 10–15 minutes or until warmed through to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these ahead of time?

Yes, you can stuff the mushrooms a few hours before baking. Keep them refrigerated until ready to bake.

What can I use instead of olives for the “pupil”?

You can use small cherry tomato halves or black beans for a similar effect if you prefer to avoid olives.

Stuffed Mushroom Eyeballs Recipe

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These Stuffed Mushroom Eyeballs are a spooky and savory appetizer perfect for Halloween or any themed party. Large white or cremini mushrooms are filled with a creamy mixture of cream cheese, cooked ground beef, Parmesan cheese, and garlic, then baked to golden perfection. Each ‘eyeball’ is topped with a pitted olive to mimic a pupil, creating a fun and delicious treat that’s sure to impress your guests.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 16 stuffed mushroom eyeballs 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Mushrooms

• 16 large white or cremini mushrooms
• Cooking spray or olive oil
• Pinch of salt and black pepper, for seasoning

For the 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

For Garnish

• 16 small pitted olives
• Optional: tiny slivers of red bell pepper or a few drops of Sriracha for a “bloodshot” effect

Instructions

1. Prepare Mushrooms: Gently wipe the mushrooms clean with a damp cloth. Carefully remove the stems and finely chop them. Lightly scrape the gills from the caps to create space for the filling. 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, crumbled cooked beef, grated Parmesan cheese, minced garlic, chopped mushroom stems, fresh parsley, salt, and black pepper. Mix thoroughly until all ingredients are well combined into a creamy and flavorful filling.
3. Stuff & Assemble Eyeballs: Generously fill each mushroom cap with the prepared filling, mounding it slightly above the rim. Press one pitted small olive firmly into the center of the filling in each mushroom cap to represent the pupil of the eyeball.
4. Bake: Preheat your oven to 375°F (190°C). Arrange the stuffed mushrooms on a baking sheet lined with parchment paper or lightly greased. Bake for 20 to 25 minutes, or until the mushrooms are tender and the filling has turned golden and is bubbling around the edges.
5. Garnish & Serve: Optionally, for a spooky “bloodshot” eyeball effect, add tiny slivers of red bell pepper or carefully pipe thin lines of Sriracha sauce around the olive on each stuffed mushroom. Serve the stuffed mushroom eyeballs warm or at room temperature for the best flavor and presentation.

Notes

• Use fresh mushrooms that are firm and large enough to hold the filling without breaking.
• Make sure the cream cheese is softened to ensure a smooth filling.
• Feel free to substitute the cooked beef with cooked ground turkey or omit for a vegetarian version.
• For a spicier version, add a pinch of cayenne pepper or chili flakes to the filling.
• These stuffed mushrooms can be prepared ahead of time and refrigerated before baking.

Keywords: stuffed mushrooms, appetizer, Halloween recipe, cream cheese stuffing, savory party snacks