- 12-16 Lareg white or cremini mushrooms stems removed and finely chopped
- 2 tbsp Olive oil
- 1 Small onion finely diced
- 2 Cloves garlic minced
- ½ cup Cream cheese softened
- ¼ cup Grated parmesan cheese
- ¼ cup Panko bread crumbs
- 2 tsp Fresh parsely chopped, optional
- Salt & pepper to taste
- 12-16 Green or black olives whole or sliced (for pupils)
- 1 tsp Paprika or chili powder optional, for extra color
Baking Sheet
Skillet
Mixing Bowl
Wooden spoon or spatula
Small spoon
Knife & cutting board
Preheat ovenPreheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Prepare mushroom fillingHeat olive oil in a skillet over medium heat. Add chopped mushroom stems, onion, and garlic. Cook 3–5 minutes until softened and fragrant. Remove from heat. Mix stuffingIn a bowl, combine the cooked mushroom mixture with cream cheese, Parmesan, panko, parsley, salt, and pepper. Mix until creamy and well combined. Stuff mushroomsSpoon filling into mushroom caps, pressing slightly so it stays in place. Place stuffed mushrooms on the prepared baking sheet. Bake Bake for 15–20 minutes, until mushrooms are tender and the filling is lightly golden. Add the “eyeballs”As soon as the mushrooms come out of the oven, press one olive into the center of each warm stuffed mushroom. Slice olives for “pupil” details if desired. Sprinkle with paprika or chili powder for an eerie glow. ServeArrange on a platter and serve slightly warm or at room temperature. Perfect for Halloween parties!
