Stuffed Mushroom Eyeballs Recipe

Introduction

Stuffed Mushroom Eyeballs are a spooky and delicious appetizer perfect for Halloween or any eerie gathering. These savory mushrooms filled with a creamy tofu mixture and topped with sun-dried tomatoes and olives offer both flavor and fun in every bite.

Ingredients

• 18 ounces (510 g) cremini mushrooms*
• 14-ounce (397 g) package extra-firm tofu, drained but not pressed
• 1 clove garlic
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder
• 1/4 teaspoon black pepper
• 2 1/2 tablespoons (37 ml) balsamic vinegar
• 2 tablespoons (10 g) julienne-cut sun-dried tomatoes, dry not in oil
• 2.5-ounce (71 g) can of sliced black olives

Instructions

1. Step 1: Rinse or brush off the mushroom caps, then carefully pull out all the stems. Arrange the caps on a baking sheet and set aside.
2. Step 2: In a food processor, blend the tofu, garlic, lemon juice, salt, Italian seasoning, onion powder, and black pepper until completely smooth. Transfer the mixture to a piping bag or a zip-top bag fitted with a circle tip.
3. Step 3: Preheat the oven to 350ºF (175ºC). Place a few drops of balsamic vinegar into each mushroom cap.
4. Step 4: Pipe the tofu mixture into each mushroom cap, forming a small mound. The amount will vary depending on mushroom size.
5. Step 5: Finely chiffonade the sun-dried tomatoes, scrunching them slightly to create vein-like shapes. Place these on top of the tofu filling. Finish by topping each mushroom with one slice of black olive, pressing it down gently.
6. Step 6: Bake the mushrooms for 10 to 15 minutes, or until the caps start to wrinkle slightly. Serve warm or at room temperature.

Tips & Variations

• Use fresh cremini mushrooms for a firm texture and robust flavor that holds up well to baking.
• Try adding finely chopped fresh herbs like basil or parsley to the tofu mixture for extra freshness.
• Substitute sun-dried tomatoes with roasted red peppers for a different taste and color contrast.
• If you prefer a more traditional creamy filling, swap tofu for ricotta cheese.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300ºF (150ºC) oven for about 5-7 minutes to warm through without drying out. These also taste great served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other mushroom types for this recipe?

Yes, cremini mushrooms work best due to their size and flavor, but button mushrooms or portobello caps can be used as alternatives. Just adjust filling amounts based on their size.

Is it possible to make this recipe vegan?

This recipe is already vegan since it uses tofu instead of dairy. Just ensure the sun-dried tomatoes and olives you select do not contain any animal-based additives.

Stuffed Mushroom Eyeballs Recipe

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★★★★★

4.8 from 70 reviews

• Author: Aiden
• Total Time: 30 minutes
• Yield: About 18 stuffed mushrooms (serves 6 as an appetizer) 1x
• Diet: Vegan

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Description

Delicious and spooky stuffed mushroom eyeballs made with creamy tofu ricotta, sun-dried tomatoes, and olives, perfect for a Halloween appetizer or a fun party snack. These baked mushrooms combine savory flavors and a creative presentation that looks just like eerie eyeballs.

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Ingredients

Scale 1x2x3x

Mushrooms

• 18 ounces (510 g) cremini mushrooms

Tofu Ricotta Filling

• 14-ounce (397 g) package extra-firm tofu, drained but not pressed
• 1 clove garlic
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder
• 1/4 teaspoon black pepper

Toppings and Garnish

• 2 1/2 tablespoons (37 ml) balsamic vinegar
• 2 tablespoons (10 g) julienne-cut sun-dried tomatoes, dry (not in oil)
• 2.5-ounce (71 g) can of sliced black olives

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Instructions

1. Prepare Mushrooms: Rinse or brush off the mushroom caps carefully, then pull out all of the stems. Place the hollowed caps on a baking sheet and set aside.
2. Make Tofu Ricotta Mixture: In a food processor, puree the extra-firm tofu, garlic, lemon juice, salt, Italian seasoning, onion powder, and black pepper until completely smooth. Transfer the mixture to a piping bag or a ziplock bag fitted with a circular tip for easy filling.
3. Preheat Oven and Add Vinegar: Preheat your oven to 350ºF (175ºC). Carefully add a couple of drops of balsamic vinegar into each mushroom cap to add subtle tangy flavor.
4. Fill Mushrooms: Pipe the tofu ricotta mixture into each mushroom cap, creating a small mound. The amount used will vary depending on the size of each mushroom cap.
5. Add Toppings: Finely chiffonade (thinly slice) the sun-dried tomato pieces and arrange them over the stuffed mushrooms to mimic veins, scrunching slightly for texture. Place one slice of black olive on top of each and press down lightly to create the appearance of an eyeball pupil.
6. Bake: Bake the mushrooms for 10 to 15 minutes, or until the caps start to wrinkle slightly. Serve warm for the best flavor and texture, or allow to cool to room temperature if preferred.

Notes

• Ensure tofu is drained properly but not pressed dry to maintain creaminess in the ricotta.
• Use dry sun-dried tomatoes for the best texture and adherence on top of the mushrooms.
• You can prepare the tofu ricotta mixture ahead of time and refrigerate it before piping.
• These mushroom eyeballs work great as a fun appetizer for Halloween parties or themed gatherings.
• For extra flavor, you can sprinkle a little grated vegan cheese or nutritional yeast over the mushrooms before baking.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Vegetarian American

Keywords: stuffed mushrooms, tofu ricotta, vegan appetizer, Halloween recipe, baked mushrooms, spooky food, party snacks