Description
Spooky Stuffed Mushroom Eyeballs are savory, spooky, gluten-free stuffed mushrooms that make a creepy-cute Halloween appetizer—perfect for parties and fright night snacking.
Ingredients
Scale
- 20 large white button mushrooms, stems removed
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup cream cheese, softened
- ¼ cup grated parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- 10 black olives, halved (for pupils)
- Red food coloring or ketchup (for veins)
- Optional: roasted red pepper strips for extra gore
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean mushrooms and remove stems. Lightly brush caps with olive oil.
- In a bowl, mix cream cheese, parmesan, parsley, garlic, salt, and pepper until smooth.
- Spoon filling into each mushroom cap, mounding slightly.
- Press a black olive half, cut side up, into the center of each filled mushroom to create the “pupil.”
- Bake for 18–20 minutes or until mushrooms are tender and filling is slightly golden.
- Once slightly cooled, use a toothpick to draw “veins” around the pupil using red food coloring or ketchup.
- Serve on a spooky tray and watch them vanish!
Notes
- Gluten-free as written; ensure ingredients are gluten-free if needed.
- Can be made ahead: fill the mushrooms, refrigerate, then bake before serving.
- For extra gore, add roasted red pepper strips as veins or around the cap.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 60 per serving (approx.)
- Sugar: 1 g
- Sodium: 80 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: Spooky Stuffed Mushroom Eyeballs, Halloween, gluten-free, stuffed mushrooms, spooky appetizers, creepy snacks