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Stuffed Mushroom Eyeballs

All eyes on this scary stuffed mushroom Halloween appetizer recipe! These mushrooms are stuffed to spooky perfection with a garlicky filling topped with tomato or black olive slices for that extra eerie eyeball effect. The trick? Scoop those mushrooms clean and don’t overstuff—because nobody likes an exploding eyeball snack, right? This festive bite will have your guests doing a double-take… before grabbing seconds of these stuffed mushrooms Halloween appetizer recipe!

Impress your Halloween party guests by serving this with some Meatball Mummies! See all our Halloween recipe ideas!

To ensure the stuffed mushrooms cook evenly, make sure to choose mushrooms of similar size and thickness. This will help them bake uniformly and achieve the perfect texture.

Ingredients

  • ½ tbsp Dan-O’s Crunchy Seasoning
  • Small portobello mushrooms
  • 2 cloves garlic
  • 7 oz fresh spinach
  • 2 tablespoons olive oil
  • Sliced cherry tomatoes and/or green or black olives, for decorating

Preparation Instructions

  1. Preheat the oven to 350°F.
  2. Clean the portobello mushrooms and remove the stems. Set the caps aside.
  3. Finely chop the garlic and spinach.
  4. In a pan, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
  5. Add the chopped spinach to the pan and cook until wilted, about 3-4 minutes. Season with Dan-O’s Crunchy.
  6. Remove the spinach mixture from the heat and let it cool slightly.
  7. Stuff each mushroom cap with the spinach mixture.
  8. Slice the cherry tomatoes into ¼ inch slices. Place one slice on top of each stuffed mushroom to resemble an eyeball. Optionally or additionally, use a sliced olive.
  9. Drizzle the remaining olive oil over the stuffed mushrooms.
  10. Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are slightly browned.
  11. Serve warm!

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