Best 4 Stuffed Mushroom Eyeballs Recipes
Prepare for a spooky feast with our collection of Stuffed Mushroom Eyeballs recipes, perfect for Halloween or any eerie occasion. Sink your teeth into these devilishly delicious creations that are sure to catch the eye and tantalize the taste buds. Discover a variety of recipes ranging from delightfully simple to deliciously complex, catering to diverse culinary skills and preferences. From classic stuffed mushrooms adorned with spooky eyeballs to more elaborate versions featuring oozing "blood" and eerie garnishes, these recipes will transform ordinary mushrooms into haunting yet delectable treats. Explore the culinary graveyard and choose the recipe that best suits your Halloween gathering, leaving your guests both terrified and satisfied. Embrace the spirit of the season and let your taste buds experience the thrilling combination of savory flavors and spooky aesthetics.
**Additional Information:**
* The recipes include vegetarian and vegan options, ensuring inclusivity for all dietary preferences.
* Step-by-step instructions and detailed ingredient lists guide you through the process, making these recipes accessible to home cooks of all levels.
* Stunning high-quality images accompany each recipe, providing visual inspiration and ensuring a mouthwatering presentation.
**Keywords:** stuffed mushrooms, Halloween recipes, spooky food, eyeballs, vegetarian, vegan, step-by-step instructions, images.
STUFFED MUSHROOM EYEBALLS
Mmm.. Delicious eyeballs! No, no cannibalism here, just some Stuffed Mushroom Eyeballs, filled with a garlicky tofu ricotta!
Provided by Jackie of Vegan Yack Attack
Categories Appetizer
Time 30m
Number Of Ingredients 11
Steps:
- Rinse or brush off the mushroom caps and pull all of the stems out of them. Set aside on a baking sheet.
- Puree the tofu, garlic, lemon juice, salt, Italian seasoning, onion powder and black pepper together in a food processor until completely smooth. Scoop the mixture into a piping bag or ziploc bag with a circle tip.
- Preheat the oven to 350ºF. Carefully, pour just a couple of drops of balsamic vinegar into each mushroom cap.
- Pipe the tofu ricotta mixture into each cap so that it creates a small mound. It will be a different amount depending on the size of your mushroom caps.
- Finely chiffonade cut the sun-dried tomato pieces and start placing them on stuffed mushrooms. You can make them more vein-like by scrunching them a bit. Top with one slice of olive and press it down gently.
- Bake the mushrooms for 10 to 15 mins. or until the caps begin to wrinkly slightly. You can serve these warm (which I prefer), or room temperature.
Nutrition Facts : Calories 10 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 eyeball, Sodium 72 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
SKEWERED EYEBALLS
Someone is watching! These stuffed mushrooms are awfully tasty. The toothpicks look threatening, but they help folks grab their share of the finger food.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place mushroom caps in an ungreased 15x10x1-in. baking pan. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan., Add onion to drippings; cook and stir over medium heat 2-3 minutes or until tender. Add garlic, basil and thyme; cook 1 minute longer. Remove from heat; stir in bacon., Place about 1 teaspoon bacon mixture into each mushroom cap. Bake 7-9 minutes or until tender. Top each mushroom with a cheese ball; bake 3-4 minutes longer or until cheese is softened. Remove from oven; immediately press an olive slice on top of cheese. Insert a sword pick into each cheese ball. Serve warm.
Nutrition Facts : Calories 51 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 82mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
STUFFED MUSHROOM EYEBALLS
Easy and delicious Stuffed Mushroom Eyeballs for Halloween! This simple 5-ingredient appetizer will be a hit at your Halloween party in flavor and visual appeal.
Provided by Sommer Collier
Categories Appetizer
Time 30m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. The gently pop the stems off the mushrooms and set them bottom-side-up on the baking sheet.
- In a small bowl mix the softened cream cheese, shredded white cheddar cheese, and garlic powder. Scoop small 1-2 teaspoon portions of the cheese mixture and roll it into balls. Press the balls into the cavities of the mushrooms. 1 teaspoon balls for small mushrooms, and 2 teaspoon balls for larger mushrooms. *Resist the urge to overstuff the mushrooms, or the filling will run out!
- Cut the pimento stuffed olives in half and press them flat-side-up into the top of the cheese filling. Bake the mushrooms for 12-15 minutes. Serve warm!
Nutrition Facts : ServingSize 1 g, Calories 179 kcal, Carbohydrate 6 g, Protein 10 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 40 mg, Sodium 402 mg, Fiber 1 g, Sugar 4 g
STUFFED MUSHROOMS
These fun hors d'oeuvres turn humble mushrooms into rich, savory bites with the flavors of escargots, the classic French delicacy of snails cooked in garlic butter. Here, fragrant and buttery bread crumbs infused with garlic, shallots and parsley fill mushroom caps. The roasted cremini mushrooms emerge from the oven juicy, with a garlicky topping that's golden and crispy. Make use of your trimmings: The mushroom stems can be frozen for later use in vegetable or chicken stock.
Provided by Kay Chun
Categories snack, finger foods, vegetables, appetizer, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. In a small bowl, combine butter, parsley, shallot and garlic; season with salt and pepper. Stir in bread crumbs until well combined.
- On a baking sheet, drizzle mushrooms with oil, season with salt and pepper, and toss to evenly coat. Arrange mushrooms cavity-side up and spoon a heaping 1/2 teaspoon of the bread crumb mixture into each.
- Bake until mushrooms are tender and bread crumbs are golden and crispy, about 15 minutes. Serve warm.
Tips:
- Select the right mushrooms: Choose large, firm mushrooms with intact stems. Portobello, cremini, and shiitake mushrooms are all good options.
- Stuff the mushrooms ahead of time: The stuffed mushrooms can be prepared up to 24 hours in advance. Simply cover them tightly with plastic wrap and refrigerate until ready to bake.
- Use a variety of fillings: The possibilities for fillings are endless. Some popular options include sausage, ground beef, crab, and vegetables.
- Get creative with your toppings: Shredded cheese, bread crumbs, and chopped nuts are all great toppings for stuffed mushrooms.
- Bake the mushrooms until they are tender: The mushrooms should be cooked through but still slightly firm. Overcooked mushrooms will be tough and chewy.
Conclusion:
Stuffed mushrooms are a delicious and versatile appetizer or side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. With a little creativity, you can create stuffed mushrooms that are sure to impress your guests.
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