Description
Spooky Stuffed Mushroom Eyeballs are a playful Halloween appetizer with juicy mushroom caps, garlicky cream cheese filling, and olive ‘pupils’ for a creepy yet delicious bite served over marinara ‘blood’ dip.
Ingredients
16–20 white or cremini mushrooms, stems removed and finely chopped
2 tbsp olive oil
2 cloves garlic, minced
8 oz cream cheese, softened
1/3 cup grated Parmesan cheese
1/4 cup panko breadcrumbs
2 tbsp chopped parsley
1/4 tsp salt
1/4 tsp black pepper
16–20 sliced black or green olives for pupils
Optional: pinch paprika or chili powder
Optional: warm marinara for serving
Instructions
1. Preheat oven to 375–400°F and line a sheet pan with parchment.
2. Clean mushrooms with a dry towel, remove stems, and finely chop them.
3. Heat 1 tbsp olive oil in a skillet, sauté chopped stems with garlic and a pinch of salt until moisture cooks off, then cool slightly.
4. Mix cream cheese, Parmesan, sautéed stems, panko, parsley, salt, pepper, and optional paprika until smooth.
5. Fill each mushroom cap with a rounded mound of mixture.
6. Press an olive slice into the center for the pupil.
7. Bake 15–20 minutes until mushrooms are tender and filling is set and lightly golden.
8. Serve warm, optionally over marinara sauce for a spooky “blood” effect.
Notes
Choose mushrooms of similar size for even baking.
Do not rinse mushrooms; moisture makes soggy caps.
Create a dome of filling to help seat the olive.
If olives shift during baking, reposition while hot.
For dairy-free, use tofu ricotta or hummus with nutritional yeast.
Store leftovers airtight in fridge up to 3 days.
Reheat at 350°F for 8–12 minutes or in air fryer at 320°F for 4–6 minutes.
Freeze not recommended due to mushroom texture changes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 150
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg