Irresistible Stuffed Mushroom Eyeballs for Spooky Snacks

These Stuffed Mushroom Eyeballs are quirky, low-carb, and flavorful snacks perfect for any gathering.

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Course: Appetizers

Cuisine: American

Keyword: Creamy Stuffed Mushrooms, low-carb snacks, party appetizers, Savory Treats, Spooky Snacks, Stuffed Mushroom Eyeballs

Prep Time: 15

Cook Time: 25

Cooling Time: 5

Total Time: 40

Servings: eyeballs

Calories: 90kcal

Equipment

Oven
Baking Sheet
Mixing bowl

Ingredients

For the Mushrooms

16 large white or cremini mushrooms Choose whichever type you prefer for a rich flavor.

For the Filling

8 oz cream cheese Softened to make mixing easy and creamy.
½ cup cooked sausage or crumbled bacon Adds a savory kick.
¼ cup Parmesan cheese For a delightful nutty flavor.
1 clove garlic Minced for that aromatic touch.
1 tablespoon fresh parsley Chopped to add fresh, vibrant color.
¼ teaspoon salt To enhance overall flavors.
¼ teaspoon black pepper For a hint of warmth.

For the Decoration

16 small olives Pitted to create the 'pupil' effect.

For Greasing

cooking spray or olive oil For greasing the baking sheet.

Instructions

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and prep the baking sheet with cooking spray or olive oil.
Gently clean the mushrooms with a damp cloth and remove the stems, setting caps aside.
In a mixing bowl, combine chopped mushroom stems, cream cheese, sausage (or bacon), Parmesan cheese, garlic, parsley, salt, and pepper. Mix until creamy.
Fill each mushroom cap with the creamy mixture, packing it slightly.
Press a small olive into the center of each mushroom cap to create 'pupils'.
Bake in the preheated oven for 20-25 minutes until mushrooms are tender and filling is bubbly.
Let the mushrooms cool for about 5 minutes before serving on a platter.

Notes

Select firm, unblemished mushrooms for the best flavor. Cream cheese should be at room temperature for easier mixing. Serve warm for the best experience.

Nutrition