Description
Deliciously creepy stuffed mushrooms filled with a savory creamy mixture and topped with olives, perfect for Halloween gatherings.
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 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. Finely chop the stems.
- In a mixing bowl, combine the chopped mushroom stems, softened 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 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
Keep an eye on the mushrooms towards the end of the baking time to avoid overcooking. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 stuffed mushrooms
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg