Ghoulish Stuffed Mushrooms Eyeballs (Printer-Friendly Version)
Mushroom caps filled with cheesy, herby mixture and topped with playful olive “eyeballs” for a spooky appetizer.
# Required Ingredients:
→ Mushrooms
01 -
12 large mushroom caps, cleaned and stems removed
→ Filling
02 -
120 g cream cheese, softened
03 -
30 g breadcrumbs
04 -
25 g grated Parmesan cheese
05 -
2 cloves garlic, minced
06 -
1 tablespoon fresh parsley, chopped
07 -
Salt and freshly ground black pepper, to taste
→ Topping
08 -
Black olives, sliced
09 -
Mozzarella cheese, cut into small circles
→ Other
10 -
Olive oil, for brushing
# Step-by-Step Instructions:
01 -
Preheat oven to 190°C.
02 -
Clean the mushrooms thoroughly and remove stems to create space for the filling.
03 -
Combine softened cream cheese, breadcrumbs, grated Parmesan, minced garlic, chopped parsley, salt, and pepper in a bowl. Mix until evenly incorporated.
04 -
Spoon the cream cheese mixture generously into the cavity of each mushroom cap.
05 -
Place a circle of mozzarella on top of each filled mushroom. Top each with a slice of black olive to resemble an eyeball.
06 -
Arrange stuffed mushrooms on a baking tray and lightly brush the mushroom exteriors with olive oil.
07 -
Bake in the oven for 15–20 minutes or until mushrooms are tender and the filling is golden.
08 -
Remove from oven and serve hot as an appetiser or side dish.
# Handy Cooking Tips:
01 -
For added flavour, use a blend of fresh herbs or substitute panko breadcrumbs for extra crunch.