Stuffed Mushroom Eyeballs

Why Make This Recipe

Stuffed Mushroom Eyeballs are not just a delicious treat; they are also a fun and creative way to impress your friends at gatherings or Halloween parties. These savory bites combine the richness of tofu and seasonings with the earthy flavor of mushrooms, all topped with an eye-catching presentation. They are perfect for vegans and anyone looking for a tasty appetizer that is easy to make.

How to Make Stuffed Mushroom Eyeballs

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

Directions

1. Rinse or brush off the mushroom caps and pull all of the stems out. Set the caps aside on a baking sheet.
2. In a food processor, combine the tofu, garlic, lemon juice, salt, Italian seasoning, onion powder, and black pepper. Puree until completely smooth.
3. Scoop the mixture into a piping bag or a Ziploc bag with a round tip.
4. Preheat your oven to 350ºF (175ºC).
5. Carefully pour a couple of drops of balsamic vinegar into each mushroom cap.
6. Pipe the tofu mixture into each mushroom cap, creating a small mound. The amount will vary depending on the size of the mushroom caps.
7. Finely chiffonade cut the sun-dried tomatoes and place them on top of the stuffed mushrooms. You can scrunch them to make them look more vein-like.
8. Add a slice of black olive on top and press it down gently.
9. Bake the mushrooms for 10 to 15 minutes, or until they start to wrinkle slightly. You can serve them warm or at room temperature.

How to Serve Stuffed Mushroom Eyeballs

Serve these stuffed mushrooms on a large platter for a great visual effect. They make a fantastic appetizer for any gathering. Pair them with a refreshing drink or enjoy them as a delightful snack by themselves.

How to Store Stuffed Mushroom Eyeballs

To store any leftovers, place them in an airtight container and keep them in the refrigerator. They should stay fresh for about 3 days. Reheat them in the oven for a few minutes before serving again for the best taste.

Tips to Make Stuffed Mushroom Eyeballs

• Choose mushrooms that are similar in size for even baking.
• You can adjust the seasoning to your taste; feel free to add more garlic for a stronger flavor.
• If you want a bit of heat, consider adding a pinch of red pepper flakes to the tofu mixture.

Variation

For a different twist, you can use different types of mushrooms, like button mushrooms or portobello caps. You can also experiment with various toppings, such as chopped nuts or herbs.

FAQs

1. Can I make these stuffed mushrooms ahead of time?

Yes, you can prepare the stuffed mushrooms a day in advance and store them in the fridge. Just bake them when you are ready to serve.

2. Are these mushrooms gluten-free?

Yes, the ingredients used in this recipe do not contain gluten. Always check the labels to be sure.

3. Can I substitute the tofu?

Yes, you can use another type of cheese like vegan cream cheese, but keep in mind that the texture and flavor will change.