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Olive-Stuffed Mushroom Eyeballs
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Knife

Ingredients
  

  • 12 large white mushrooms, stems removed
  • 8 ounces cream cheese, softened
  • 1/4 cup finely chopped black olives
  • 2 tablespoons grated Parmesan cheese
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 6 green olives, halved crosswise
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions
 

  • Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  • In a mixing bowl, combine the cream cheese, chopped black olives, Parmesan cheese, minced garlic, dried basil, salt, and pepper until evenly mixed.
  • Brush the mushroom caps lightly with olive oil on the outside.
  • Spoon or pipe the cream cheese mixture into each mushroom cap, filling them to the top.
  • Press one green olive half, cut side down, into the center of the filling on each mushroom to create the eyeball look.
  • Arrange the filled mushrooms on the baking sheet and bake for 18 to 20 minutes until the mushrooms soften and the filling warms through.
  • Remove from the oven and let them cool for a few minutes before serving.

Notes

Use room-temperature cream cheese so the filling mixes smoothly without lumps. If you want less salt, rinse the black olives before chopping. These mushrooms soften as they sit, so serve them within an hour of baking for the best texture.
Course: Appetizer
Cuisine: American
Equipment: Baking Sheet, Mixing Bowl, Knife