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Stuffed Mushroom Eyeballs

Name: Stuffed Mushroom Eyeballs
Cuisine: american

Stuffed Mushroom Eyeballs is the creepy yet delicious appetizer to thrill your Halloween guests! Juicy mushroom caps filled with a savory blend of Supreme cream cheese and herbs topped with a slice of olive to mimic a spooky pupil. It's the perfect bite-sized fright!

Stuffed Mushroom Eyeballs is the creepy appetizer to thrill your guests! Mushrooms filled with a savory blend of Supreme Cream Cheese. Bite-sized fright!

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Cooking time10 min
Prep time25 min
DifficultyEasy
Servings6

Dinner

Side

American

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INGREDIENTS
DIRECTIONS

2 tablespoons Violife Unsalted Plant Butter
¼ cup grated Violife Just Like Parmesan
2 ounces Violife Supreme Cream Cheese, softened
1 ½ pounds button mushrooms, white or brown
2 garlic cloves, finely chopped
¼ cup breadcrumbs
Salt and freshly ground black pepper, to taste
2 tablespoons fresh chopped parsley, basil, dill, or chives, plus more for garnish
Sliced black olives, for decoration

Preheat the oven to 400 degrees F. Line a baking sheet with parchment, or spray with non-stick cooking spray.
Remove mushroom stems and roughly chop. Transfer mushroom caps to the baking sheet.
Melt plant butter in a skillet over medium heat. Add chopped mushrooms and sauté for 5 minutes, or until they start to brown. Add garlic and sauté for another minute. Add breadcrumbs to the skillet and toast for about 3 minutes. Watch carefully as they can burn easily. Season with salt and pepper, to taste. Remove from heat and let cool.
Bake mushroom caps until soft and lightly brown, about 20 minutes.
Meanwhile, in a mixing bowl, combine sauteed mushroom stems, Violife Parmesan, Violife Cream Cheese, and fresh herbs. Add salt and pepper to taste.
Fill baked mushroom caps with the Violife mixture, and place an olive slice in the center of each mushroom cap. Serve immediately.