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Creepy Eyeball Stuffed Mushroom Caps

These delightful stuffed mushroom caps with a creamy filling and olive 'eyeballs' are perfect for Halloween or any festive gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American, Halloween
Calories: 500
Ingredients Method Notes

Ingredients
  

Mushroom Caps
  • 12 large large mushroom caps Choose clean, firm caps.
Filling Ingredients
  • 1 cup cream cheese, softened You can use Neufchâtel or dairy-free alternatives.
  • 1/2 cup cooked sausage, crumbled Substitute with turkey or plant-based sausage if desired.
  • 1/4 cup shredded mozzarella cheese Feel free to mix different cheeses.
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder Adjust according to taste.
  • 1/4 teaspoon onion powder Adjust according to taste.
  • 1/4 teaspoon black pepper Adjust according to taste.
Garnish
  • 1/4 cup pimento-stuffed green olives Cut in half for topping.
For Serving
  • 1/4 cup marinara sauce For dipping.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Clean the mushroom caps using a damp paper towel.
  2. In a large bowl, combine the softened cream cheese, crumbled sausage, shredded mozzarella, grated Parmesan, garlic powder, onion powder, and black pepper. Mix until well combined.
Stuffing
  1. Generously fill each mushroom cap with the cheese and sausage mixture, pressing gently to keep the filling inside.
Baking
  1. Place one half of a pimento-stuffed olive on top of each stuffed mushroom to create an 'eyeball'.
  2. Lay the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 20-25 minutes until tender and golden.
Serving
  1. Remove from the oven and let cool slightly before serving. Serve warm with marinara sauce for dipping.

Notes

To prevent burning, add the olive 'eyeballs' just before serving. Store leftovers in an airtight container in the fridge for up to three days.