Stuffed Mushroom Eyeballs

A whimsical and delicious appetizer, these stuffed mushroom eyeballs filled with cream cheese and savory toppings will delight your guests at any gathering.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 pieces

Course: Appetizer, Snack

Cuisine: American

Calories: 90

Ingredients Method Notes

Ingredients

Mushroom Filling

12 large large mushrooms Look for fresh, firm mushrooms; they’ll hold up beautifully in the oven.
4 oz cream cheese Soften it to room temperature first; this makes mixing super easy!
1/2 cup shredded mozzarella cheese Melty, gooey goodness that takes these eyeballs to the next level.
1/4 cup cooked sausage Optional; adds a savory depth!
2 tbsp green onions, chopped Wonderful for a pop of color and a fresh, mild flavor.
1 tbsp garlic, minced The aroma of garlic wafting through your kitchen is truly magical.
1 tsp paprika Adds warmth and a dash of spice.
Salt and pepper to taste Essential for bringing all the flavors together.
Black olives or pimento Get creative! Use slices or whole olives for the spooky eyeballs.

Method

Preparation

Preheat your oven to 375°F (190°C).
Gently wipe the mushrooms with a damp cloth to clean them, then remove the stems.
In a mixing bowl, combine cream cheese, shredded mozzarella, cooked sausage (if using), green onions, minced garlic, paprika, salt, and pepper.
Spoon the creamy mixture generously into each mushroom cap.

Baking

Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes.
Once out of the oven, slice olives or pimentos and place them on top of the stuffed mushrooms.

Serving

Serve warm and enjoy!

Notes

You can prepare the filling a day in advance. Leftovers can be used in frittatas or pasta. Mushrooms can be frozen before baking.