Stuffed Mushroom Eyeballs Food

STUFFED MUSHROOM EYEBALLS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. The gently pop the stems off the mushrooms and set them bottom-side-up on the baking sheet.
• In a small bowl mix the softened cream cheese, shredded white cheddar cheese, and garlic powder. Scoop small 1-2 teaspoon portions of the cheese mixture and roll it into balls. Press the balls into the cavities of the mushrooms. 1 teaspoon balls for small mushrooms, and 2 teaspoon balls for larger mushrooms. *Resist the urge to overstuff the mushrooms, or the filling will run out!
• Cut the pimento stuffed olives in half and press them flat-side-up into the top of the cheese filling. Bake the mushrooms for 12-15 minutes. Serve warm!

STUFFED MUSHROOM EYEBALLS

Steps:

• Rinse or brush off the mushroom caps and pull all of the stems out of them. Set aside on a baking sheet.
• Puree the tofu, garlic, lemon juice, salt, Italian seasoning, onion powder and black pepper together in a food processor until completely smooth. Scoop the mixture into a piping bag or ziploc bag with a circle tip.
• Preheat the oven to 350ºF. Carefully, pour just a couple of drops of balsamic vinegar into each mushroom cap.
• Pipe the tofu ricotta mixture into each cap so that it creates a small mound. It will be a different amount depending on the size of your mushroom caps.
• Finely chiffonade cut the sun-dried tomato pieces and start placing them on stuffed mushrooms. You can make them more vein-like by scrunching them a bit. Top with one slice of olive and press it down gently.
• Bake the mushrooms for 10 to 15 mins. or until the caps begin to wrinkly slightly. You can serve these warm (which I prefer), or room temperature.

SKEWERED EYEBALLS

Steps:

• Preheat oven to 400°. Place mushroom caps in an ungreased 15x10x1-in. baking pan. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan., Add onion to drippings; cook and stir over medium heat 2-3 minutes or until tender. Add garlic, basil and thyme; cook 1 minute longer. Remove from heat; stir in bacon., Place about 1 teaspoon bacon mixture into each mushroom cap. Bake 7-9 minutes or until tender. Top each mushroom with a cheese ball; bake 3-4 minutes longer or until cheese is softened. Remove from oven; immediately press an olive slice on top of cheese. Insert a sword pick into each cheese ball. Serve warm.