Description
These spooky stuffed mushrooms are filled with a creamy mixture of cream cheese, sausage or bacon, and Parmesan, topped with an olive ‘pupil’. Perfect for Halloween parties or game nights.
Ingredients
Scale
- 16 large white or cremini mushrooms
- 8 oz cream cheese (softened)
- 1/2 cup cooked sausage (or crumbled bacon)
- 1/4 cup grated Parmesan cheese
- 1 clove garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 16 small olives (pitted, for ‘pupils’)
- Cooking spray or olive oil (for greasing)
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems.
- Set the caps aside and finely chop the stems.
- In a mixing bowl, combine the chopped mushroom stems, cream cheese, cooked sausage (or bacon), Parmesan cheese, minced garlic, parsley, salt, and pepper.
- Mix until well combined.
- Spoon the filling into each mushroom cap, pressing down slightly to pack it in.
- Place the stuffed mushrooms on a greased baking sheet, spacing them out evenly.
- Press a small olive into the center of each stuffed mushroom to create the ‘pupil’ effect.
- Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and golden.
- Allow to cool slightly before serving.
Notes
These stuffed mushrooms can be prepared ahead of time. Mix the filling and store in the fridge for up to 2 days. You can also stuff the mushrooms and chill them for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
Keywords: stuffed mushrooms, Halloween appetizer, party food, easy recipe