Get ready to serve up the ultimate creepy-crawly treat with these incredible Stuffed Mushroom Eyeballs. This is one of the best Scary Good Appetizers you can make for a Halloween party, combining the classic, savory flavor of stuffed mushrooms with a fun and spooky twist. These Halloween Stuffed Mushrooms feature a rich and creamy sausage and cream cheese filling, all baked until golden and bubbly, with a black olive “pupil” in the center to create a startlingly realistic eyeball effect. They are the perfect Halloween Finger Foods for a ghoulishly good time.
Why This is One of the Best Halloween Appetizers Easy
When it comes to Creepy Food Ideas, this recipe is a guaranteed winner.
- Deliciously Savory: Beneath the spooky appearance is a classic, crowd-pleasing stuffed mushroom packed with a savory, cheesy, and flavorful filling.
- Incredibly Thematic: The “eyeball” design is simple to create but looks fantastically spooky on a party platter.
- Easy to Make: This is a very straightforward recipe that can be prepped in just a few minutes, making party day less stressful.
- Perfect for a Crowd: They are a great bite-sized appetizer, making them ideal Halloween Party Food For Adults and teens.
Your Simple Ingredient Checklist
This recipe uses a handful of simple ingredients to create a truly spectacular appetizer.
The Ingredient Lineup:
- 16 large white or cremini mushrooms
- 8 oz cream cheese, softened
- ½ cup cooked and crumbled sausage (or cooked, crumbled bacon)
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tbsp fresh parsley, chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 16 small pitted black olives
Step-by-Step Instructions
Get ready to create the spookiest, most delicious appetizer for your party.
Part 1: Prepare the Mushrooms and Filling
- Prep the Mushrooms: Preheat your oven to 375°F (190°C). Gently clean the mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps. Finely chop the stems and set the hollowed-out caps aside.
- Make the Filling: In a medium bowl, combine the softened cream cheese, the cooked and crumbled sausage, the chopped mushroom stems, grated Parmesan cheese, minced garlic, fresh parsley, salt, and pepper. Mix everything together until it is well combined.
Part 2: Stuff, Bake, and Serve
- Stuff the Mushrooms: Using a small spoon, generously fill each mushroom cap with the cream cheese mixture.
- Arrange on Pan: Place the stuffed mushrooms on a lightly greased baking sheet.
- Create the Eyeball: Gently press one small black olive into the center of each stuffed mushroom to create the “pupil” of the eye.
- Bake: Bake for 20-25 minutes, or until the mushrooms are tender and the filling is hot, bubbly, and starting to turn golden brown on top.
- Serve: Let the mushroom eyeballs cool for a few minutes, as the filling will be very hot. Serve warm.
Frequently Asked Questions (FAQ)
1. Can I make these Stuffed Mushroom Eyeballs ahead of time? Yes, this is a great make-ahead recipe! You can prepare and stuff the mushrooms (without the olive) up to a day in advance. Just cover them and store them in the refrigerator. When you’re ready to bake, add the olive to the center and add about 5 extra minutes to the baking time since they will be starting from cold.
2. Can I make a vegetarian version of this recipe? Absolutely! To make these vegetarian, simply omit the cooked sausage or bacon. The cream cheese, Parmesan, and mushroom stem filling is still incredibly delicious on its own. You could also add finely chopped spinach (squeezed very dry) or some breadcrumbs to the filling for extra texture.
3. What are the best mushrooms to use for Halloween Stuffed Mushrooms? Cremini mushrooms (also known as baby bellas) are a great choice as they have a slightly deeper, earthier flavor than white button mushrooms. However, large white button mushrooms also work perfectly and their pale color provides a great contrast for the “eyeball” effect.
4. What other Spooky Appetizers would pair well with these? These mushroom eyeballs are a perfect centerpiece for a platter of Spooky Appetizers. They would be great served alongside “Witch Finger” pretzels, a “Graveyard” layered taco dip, or “Mummy” jalapeño poppers (jalapeño poppers wrapped in strips of crescent roll dough).
The Best Stuffed Mushroom Eyeballs: A Perfectly Spooky Appetizer
Equipment
- Baking sheet Lightly greased for baking mushrooms
- Mixing bowl For combining the filling
- Small spoon To stuff the mushroom caps
Ingredients
- 16 large white or cremini mushrooms
- 8 oz cream cheese, softened
- ½ cup cooked and crumbled sausage (or bacon)
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tbsp fresh parsley, chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 16 small pitted black olives
Instructions
- Preheat oven to 375°F (190°C). Gently clean mushrooms with a damp paper towel. Remove stems, chop them finely, and set caps aside.
- In a medium bowl, mix cream cheese, cooked sausage, chopped mushroom stems, Parmesan, garlic, parsley, salt, and pepper until well combined.
- Generously stuff each mushroom cap with the cream cheese mixture. Place on a lightly greased baking sheet.
- Press one black olive into the center of each mushroom to create a spooky ‘pupil.’
- Bake for 20–25 minutes, until mushrooms are tender and filling is golden and bubbly. Let cool a few minutes before serving warm.