Spooky Stuffed Mushroom Eyeballs
These spooky stuffed mushroom eyeballs are a delicious and creative vegan and gluten-free appetizer, perfect for Halloween or any festive occasion. Cremini mushrooms are filled with a savory tofu ricotta mixture, then decorated with sun-dried tomato 'veins' and a black olive 'pupil' for a truly eerie treat.
Equipment
- Baking sheet
- Food Processor
- Piping bag or ziploc bag
- Oven
- Knife
Ingredients
Main Ingredients
- 18 ounces cremini mushrooms *
- 14 ounce 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 balsamic vinegar
- 2 tablespoons julienne-cut sun-dried tomatoes dry not in oil
- 2.5 ounce can sliced black olives
Instructions
Preparation
- Rinse or brush mushroom caps, then carefully pull out all stems and set caps aside on a baking sheet.
- In a food processor, puree the tofu, garlic, lemon juice, salt, Italian seasoning, onion powder, and black pepper until completely smooth, then transfer the mixture to a piping bag.
Assembly & Baking
- Preheat your oven to 350ºF, and pour a few drops of balsamic vinegar into each mushroom cap.
- Pipe the smooth tofu mixture into each mushroom cap, creating a small mound, adjusting the amount based on mushroom size.
- Finely chiffonade the sun-dried tomatoes and arrange them on the stuffed mushrooms to resemble veins, then gently press one slice of black olive on top of each.
- Bake the mushrooms for 10 to 15 minutes, or until the caps start to wrinkle slightly, then serve them warm or at room temperature.
Notes
For best flavor, taste the tofu ricotta mixture before piping and adjust seasonings as needed. The size of your mushroom caps will determine how much filling each can hold.