Stuffed Mushroom Eyeballs Recipes

STUFFED MUSHROOM EYEBALLS

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!

STUFFED MUSHROOM EYEBALLS

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.

EASY STUFFED MUSHROOMS

Steps:

• Set oven to 350 degrees.
• Butter a shallow baking dish.
• Clean mushrooms with a brush (do not use water to clean the mushrooms).
• Gently twist off stems, setting mushroom caps aside.
• Finely chop stems, very small.
• In a bowl mix crumbs with the chopped stems, melted butter, Parmesan, salt (I use seasoned salt), black pepper and garlic powder.
• Fill caps with crumb mixture.
• Top with grated mozza cheese (at this point, the mushrooms may be refrigerated then baked at a later time).
• Set caps on buttered baking dish.
• Bake for about 7-8 mins, or until cheese is melted, and mushrooms are hot.

SKEWERED EYEBALLS

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.

STUFFED MUSHROOMS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
• Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
• In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
• In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
• In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
• Bake for 15 minutes.