Description
These Stuffed Mushroom Eyeballs are a spooky and delicious appetizer perfect for Halloween or any themed party. Cremini mushrooms are filled with a smooth, garlicky tofu ricotta, topped with sun-dried tomatoes and black olives to create an eerie eyeball effect. Baked to perfection, these savory bites are both visually fun and flavorful, offering a vegan and gluten-free treat everyone can enjoy.
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
Assembly & Topping
- 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 and carefully remove all the stems. Arrange the mushroom caps stem-side up on a baking sheet and set aside.
- Make Tofu Ricotta: In a food processor, combine the drained tofu, garlic, lemon juice, salt, Italian seasoning, onion powder, and black pepper. Puree until the mixture is completely smooth and creamy. Transfer the mixture to a piping bag or a Ziploc bag fitted with a round tip for easy filling.
- Preheat Oven: Set your oven to 350ºF (175ºC) to preheat while you assemble the mushrooms.
- Add Balsamic Vinegar: Place a few drops of balsamic vinegar into each mushroom cap. This adds a tangy flavor and moisture to complement the filling.
- Fill Mushrooms: Pipe the tofu ricotta mixture into each mushroom cap, forming a small mound. Amount varies depending on the size of each cap, but fill generously.
- Top with Tomatoes and Olives: Finely chiffonade the sun-dried tomatoes and scrunch them slightly to create a vein-like texture. Place these on top of the tofu filling. Then, top each with one slice of black olive, gently pressing it down to resemble an eyeball.
- Bake: Bake the stuffed mushrooms in the preheated oven for 10 to 15 minutes or until the mushroom caps begin to wrinkle slightly and the filling is warmed through.
- Serve: These stuffed mushroom eyeballs can be served warm, which enhances the flavor and texture, or at room temperature for convenience.
Notes
- Mmm.. Delicious eyeballs! No, no cannibalism here, just some Stuffed Mushroom Eyeballs, filled with a garlicky tofu ricotta!
- Use dry sun-dried tomatoes (not packed in oil) for the best texture and to avoid excess oiliness.
- The tofu mixture can be made ahead and refrigerated to save time on the day of serving.
- For a spicier kick, consider adding a pinch of red pepper flakes to the tofu ricotta.
- These are naturally vegan and gluten-free, making them suitable for many dietary preferences.
Nutrition
- Serving Size: 1 eyeball
- Calories: 10
- Sugar: 0 g
- Sodium: 72 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
