Description
Spooky Stuffed Mushroom Eyeballs are the ultimate Halloween appetizer—creepy, fun, and absolutely delicious. Creamy cheese filling inside tender mushrooms, topped with olives to look like eyeballs. Perfect party food that’s easy, affordable, and unforgettable.
Ingredients
24 whole white button or cremini mushrooms
8 oz cream cheese, softened
1 cup shredded parmesan cheese
1/2 cup cooked and crumbled Italian sausage (optional)
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and black pepper, to taste
1 jar (6 oz) large pitted black olives
1 jar (3 oz) sliced pimiento-stuffed green olives
2 tbsp olive oil
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Clean mushrooms with a damp cloth. Remove stems and chop about half of them finely.
3. Mix cream cheese, parmesan, chopped stems, garlic, Italian seasoning, salt, and pepper in a bowl. Add sausage if using.
4. Stuff mushroom caps generously with the mixture, forming domes.
5. Place a green olive slice in the center of each stuffed mushroom for the iris.
6. Top with a halved black olive, cut-side down, to form the pupil.
7. Arrange mushrooms on baking sheet and drizzle lightly with olive oil.
8. Bake 18–22 minutes until mushrooms are tender and filling is golden.
9. Cool slightly before serving.
Notes
Store cooled leftovers in an airtight container in the fridge for up to 3 days.
Reheat in oven at 350°F for about 10 minutes to restore texture.
Avoid washing mushrooms directly under water—they will steam instead of bake.
Let cream cheese soften at room temperature for easy mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mushrooms
- Calories: 80
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg