The Best Stuffed Mushroom Eyeballs: A Perfectly Spooky Appetizer
These Stuffed Mushroom Eyeballs are the ultimate Halloween appetizer—delicious, savory stuffed mushrooms with a creepy eyeball twist. Made with a rich cream cheese and sausage filling, then topped with a black olive 'pupil,' they’re the perfect bite-sized Scary Good Appetizer for any spooky celebration.
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.
Notes
For a vegetarian version, simply omit the sausage or bacon and add extra chopped mushroom stems or spinach.