Description

Create a spooky and delicious Halloween appetizer with these Stuffed Mushroom Eyeballs. White button mushrooms filled with a creamy blend of cream cheese, mozzarella, Parmesan, garlic, and parsley, then topped with black olive ‘pupils’ and sun-dried tomato ‘veins’ to resemble eerie eyeballs. Baked to golden perfection, these bite-sized treats are perfect for your Halloween party or festive snack table.

Ingredients

Scale

Mushroom Eyeballs

20 white button mushrooms (stems removed)
8 oz cream cheese (softened)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic (minced)
2 tablespoons fresh parsley (chopped)
Salt and pepper to taste
20 sliced black olives (for “pupils”)
1/4 cup sun-dried tomatoes or roasted red peppers (finely chopped, for “veins” or decoration)
Olive oil for brushing

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
Prepare Mushrooms: Clean the mushrooms thoroughly and remove the stems. Pat the caps dry to ensure the filling adheres well.
Make Filling: In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, salt, and pepper. Mix until the mixture is smooth and well blended.
Stuff Mushrooms: Spoon or pipe the cheese filling into each mushroom cap, mounding it slightly to resemble an eyeball shape.
Add Eyeball Details: Press a sliced black olive into the center of each filled mushroom to mimic an eyeball pupil. Then, decorate around the olive with finely chopped sun-dried tomatoes or roasted red peppers to create spooky “veins.”
Brush with Olive Oil: Place the stuffed mushrooms on the prepared baking sheet and lightly brush the tops with olive oil to help them brown nicely.
Bake: Bake in the preheated oven for 18–20 minutes, or until the mushrooms are tender and the filling turns golden and bubbly.
Cool and Serve: Remove from the oven and allow to cool slightly before serving to guests.

Notes

The filling can be prepared ahead of time and stored in the refrigerator for up to 2 days, making party prep easier.
For a spicy twist, add a pinch of red pepper flakes to the filling mixture before stuffing the mushrooms.