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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
