Description
Delicious Stuffed Mushroom Eyeballs filled with creamy, garlicky goodness, perfect for Halloween or any gathering.
Ingredients
Scale
- 12 portobello or cremini mushrooms
- 8 oz cream cheese
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 2 tbsp butter
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Clean the mushrooms and remove the stems, chopping the stems finely.
- In a skillet, melt the butter over medium heat and sauté the chopped stems and minced garlic for 3-5 minutes until fragrant.
- In a large bowl, combine the sautéed mixture with cream cheese, breadcrumbs, Parmesan, parsley, and season with salt and pepper; mix well.
- Stuff each mushroom cap generously with the filling.
- Place the stuffed mushrooms on a parchment-lined baking sheet and bake for 20-25 minutes until golden and tender.
- Drizzle with balsamic glaze (optional) and serve immediately.
Notes
For a spicier kick, add red pepper flakes. To make this dish vegan, substitute cream cheese and Parmesan with nutritional yeast and nut-based cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
Keywords: stuffed mushrooms, Halloween recipes, party appetizers