Creepy Stuffed Mushroom Eyeballs Recipe

Introduction

These Creepy Stuffed Mushroom Eyeballs are a spooky and delicious appetizer perfect for Halloween or any eerie gathering. Filled with a savory cream cheese and beef mixture, topped with olives to mimic pupils, they’re as fun to make as they are to eat.

Ingredients

• 16 large white or cremini mushrooms
• 8 oz cream cheese, softened
• 1/2 cup cooked ground beef (or crumbled beef bacon)
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 16 small black olives, pitted
• Olive oil or cooking spray

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. Gently wipe the mushrooms clean and remove the stems. Lightly brush the mushroom caps with olive oil and arrange them cavity-side up on the baking sheet.
2. Step 2: In a mixing bowl, combine the softened cream cheese, cooked ground beef, Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Mix thoroughly until smooth and well combined.
3. Step 3: Generously fill each mushroom cap with the cream cheese mixture, mounding it slightly to create a plump “eyeball” shape.
4. Step 4: Place one pitted black olive in the absolute center of the filling on each mushroom to form the “pupil.”
5. Step 5: Bake for 20-25 minutes, or until the mushroom caps are tender, the filling is heated through and bubbly, and the tops are lightly golden.
6. Step 6: (Optional) For a ghoulish effect, after baking, mix a tiny drop of red food coloring with a teaspoon of cream cheese or use a thin drizzle of sriracha to draw “bloodshot” veins radiating from the olive “pupil.” Let cool for a few minutes before serving warm.

Tips & Variations

• For a vegetarian version, omit the ground beef and add finely chopped cooked spinach or sun-dried tomatoes to the filling for extra flavor.
• Use goat cheese instead of cream cheese for a tangier filling.
• Try different colored olives or small pieces of roasted red pepper to create varied “eye” effects.
• Make sure to remove mushroom stems gently to avoid tearing the caps and to create a neat cavity for the filling.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes until heated through. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed mushrooms ahead of time?

Yes, you can fill the mushroom caps with the mixture and place them on the baking sheet, then cover and refrigerate for up to 24 hours before baking. Bake them just before serving for best freshness.

What can I use instead of black olives for the “pupil”?

If you don’t have black olives, small pieces of roasted red pepper or sliced cherry tomatoes can provide a similar “eye” effect. Just make sure they’re not too watery to maintain the shape.

Creepy Stuffed Mushroom Eyeballs Recipe

Print Recipe

★★★★★

4.6 from 84 reviews

Creepy Stuffed Mushroom Eyeballs are a spooky and delicious appetizer perfect for Halloween parties. These large mushrooms are stuffed with a savory mixture of cream cheese, ground beef, Parmesan, garlic, and herbs, then topped with a black olive to resemble an eyeball. Baked until golden and bubbly, they make a fun and eerie treat that’s as tasty as it is festive.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 16 stuffed mushrooms 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Mushrooms

• 16 large white or cremini mushrooms

Filling

• 8 oz cream cheese, softened
• 1/2 cup cooked ground beef (or crumbled beef bacon)
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Toppings & Finish

• 16 small black olives, pitted
• Olive oil or cooking spray (for brushing mushroom caps)

Instructions

1. Prepare Mushrooms & Oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Gently wipe the mushrooms clean, remove the stems, and lightly brush the mushroom caps with olive oil. Arrange them cavity-side up on the baking sheet ready for filling.
2. Make Filling: In a mixing bowl, combine softened cream cheese, cooked ground beef, grated Parmesan cheese, minced garlic, chopped fresh parsley, salt, and black pepper. Mix thoroughly until the mixture is smooth and well blended.
3. Fill Mushrooms: Generously spoon the cream cheese filling into each mushroom cap, mounding it slightly to create a rounded ‘eyeball’ shape for a dramatic effect.
4. Add Eyeball Details: Place one pitted black olive in the very center of the filling on each mushroom to form the ‘pupil’ of the eyeball.
5. Bake: Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushroom caps are tender, the filling is heated through and bubbly, and the tops become lightly golden brown.
6. Optional ‘Bloodshot’ Veins & Serve: For a creepier finish, after baking, mix a tiny drop of red food coloring with a teaspoon of cream cheese or use a thin drizzle of sriracha to draw ‘bloodshot’ veins radiating outward from the olive ‘pupil’. Let them cool a few minutes before serving warm.

Notes

• Use cremini mushrooms for a deeper flavor if white mushrooms aren’t available.
• The ground beef can be substituted with cooked crumbled beef bacon for a smoky twist.
• Be gentle when removing mushroom stems to keep caps intact for stuffing.
• Make sure cream cheese is softened to blend easily with other ingredients.
• For a vegetarian option, omit the ground beef and add finely chopped sautéed vegetables.
• Food coloring used for veins is optional but adds a fun spooky effect for Halloween.
• Serve warm for best flavor and texture.

Keywords: Stuffed mushrooms, Halloween appetizer, Halloween snack, creepy food, party appetizers, baked mushrooms, cream cheese stuffed mushrooms