Ghoulish Stuffed Mushrooms Eyeballs

Ghoulish Stuffed Mushrooms are always a hit at Halloween parties or family movie nights when you want to serve something both festive and incredibly tasty. Large mushroom caps hold a rich and herby filling that goes melty in the oven, finished off with a creepy yet fun “eyeball” topping that always gets a laugh. These come together easily and make everyone do a double take at the snack table.

I first made these for our neighborhood Halloween potluck and people still ask me for the recipe every year. The goofy olive eyes ended up being the main conversation piece that night plus the mushrooms disappeared in minutes.

Ingredients

• Large mushroom caps: Choose mushrooms that feel firm and have rounded caps for the best stuffing
• Cream cheese: Use full fat for a creamy tang that holds the mixture together
• Breadcrumbs: Choose fresh or panko for a light texture
• Grated Parmesan cheese: Adds savory umami and helps brown the top
• Garlic: Freshly minced for strong aromatic notes
• Fresh parsley: Adds brightness and color
• Salt and pepper: Simple seasoning is key Here I taste the filling before stuffing
• Black olives and mozzarella circles for eyes: Look for large pitted olives and a block of mozzarella you can slice into small rounds
• Olive oil: For brushing the caps so they roast to a glossy finish

Step-by-Step Instructions

Prep the Mushroom Caps:

Gently wipe the mushrooms clean with a damp towel Then twist and pull the stems to create a cavity for the filling

Mix the Creamy Filling:

In a medium bowl blend softened cream cheese with breadcrumbs Parmesan minced garlic chopped parsley and a pinch of salt and pepper Taste to adjust seasoning

Stuff the Mushrooms:

Spoon a generous mound of filling into each cap pressing it down gently so it stays in place

Create the Eyeball Toppings:

Slice mozzarella into small flat rounds Then press a sliced olive into each circle so it resembles an eyeball Place one on top of every stuffed mushroom

Arrange and Brush:

Line mushrooms on a baking sheet and brush the caps with olive oil Use a light hand so the filling does not spill out

Bake to Perfection:

Roast in a preheated 375 degree oven for about twenty minutes The mushrooms will soften and the filling should be golden and just bubbling at the edges

Serve and Spook:

Serve hot on a platter for full effect The eyeball mushrooms are best enjoyed fresh from the oven

Bookmark

The savory filling actually reminds me of my grandmother’s holiday mushroom casserole but this playful presentation makes it a Halloween favorite. My nephew insists on helping with the olive eyes every single year and it always becomes a messy silly memory in the kitchen.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days To reheat arrange on a baking sheet and warm in a 350 degree oven until hot and the filling is again melty They tend to get a bit soft over time but the flavor stays spot on

Ingredient Substitutions

If you want to skip dairy you can use a dairy free cream cheese and plant based Parmesan For extra garlicky flavor consider a dash of garlic powder in addition to fresh If you have no mozzarella you can use a slice of provolone or even a dot of vegan cheese for the eyes

Serving Suggestions

These mushrooms are perfect for Halloween and themed parties but I have served them at regular weekend gatherings too They work well next to roasted veggies chips or a crisp green salad If kids are involved I like to add a side of spooky ketchup or ranch dip

Bookmark

Cultural Historical Context

Stuffed mushrooms are a classic Italian American appetizer that have evolved to fit just about every taste and season This ghoulish twist brings festive fun without straying far from those warm family flavors Stuffed and baked mushrooms were always a winter treat in my childhood so I love carrying on that tradition

Common Recipe Questions

→ What type of mushrooms work best for this dish?

Large white or cremini mushroom caps are ideal because they offer enough space for the filling and hold their shape during baking.

→ Can this dish be made ahead of time?

Yes, you can stuff the mushrooms and refrigerate them for several hours before baking. Add the olive “eyeballs” just before cooking for best results.

→ Which herbs complement the filling?

Fresh parsley brings a classic touch, but you can also use chives or a bit of thyme for extra aroma and flavor.

→ How do I keep the mushrooms from becoming soggy?

Bake the mushrooms on a lightly oiled tray and avoid overfilling with wet ingredients. A quick pre-bake without filling can also help.

→ Are there dairy-free alternatives for this appetizer?

You can substitute vegan cream cheese and dairy-free cheese for the creamy filling, and use plant-based breadcrumbs if needed.