John Miller
Stuffed mushroom eyeballs are a fun, bite-sized snack, perfect for Halloween. They are easy to make and can be filled with a variety of ingredients, such as garlic, cream cheese, tofu, and ricotta. The key to achieving the right look is to scoop out the mushrooms generously without overfilling the caps. The mushrooms are then topped with sun-dried tomato strips and olive slices to resemble eyeballs. This spooky treat is sure to be a hit with guests and is a healthy option for kids and adults alike.
| Characteristics | Values |
|---|---|
| Type of mushrooms | Cremini, white button |
| Filling | Tofu, garlic, lemon juice, salt, Italian seasoning, onion powder, black pepper, ricotta, garlic-cream cheese, cheddar |
| Toppings | Sun-dried tomatoes, black olives, cherry tomatoes |
| Other ingredients | Olive oil, balsamic vinegar, salt, pepper, roasted red pepper strips |
| Baking temperature | 350-400°F |
| Baking time | 15-25 minutes |
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What You'll Learn
Filling options: tofu, garlic, lemon juice, salt, Italian seasoning, onion powder, black pepper, ricotta, garlic cream cheese, cheddar, hummus
To make stuffed mushrooms, you can use a variety of different fillings to suit your taste preferences and dietary requirements.
For a vegan option, you can stuff the mushrooms with a mixture of pureed tofu, garlic, lemon juice, salt, Italian seasoning, onion powder, and black pepper. This option is also a great choice for Halloween, as the mushrooms can be decorated to resemble eyeballs.
If you're looking for a more classic stuffed mushroom, you can opt for a filling made with cream cheese, cheddar, garlic, salt, and pepper. You can also add breadcrumbs and herbs such as parsley and thyme to this mixture for extra flavour and texture.
For a sharper flavour, you might want to try a filling made with sharp cheddar, onion, garlic, and herbs. You can also add breadcrumbs to this mixture and toast them before adding them to the mushrooms for a golden and crispy texture.
Another option is to make a garlic Parmesan filling with breadcrumbs, Italian seasoning, parsley, salt, pepper, and a squeeze of lemon juice. This filling is packed with flavour and is sure to be a hit with your guests.
Finally, you could try a combination of any of these ingredients, such as tofu and cream cheese, or cheddar and ricotta, to create a unique and personalised filling that suits your taste preferences.
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Toppings: sun-dried tomatoes, olives, cherry tomatoes
Mushrooms are a versatile ingredient, prized for their meat-like heft and texture. They are low in calories and loaded with important vitamins and nutrients like vitamin D and fiber. They can be eaten raw or cooked and work well in soups, salads, pizzas, and on toast.
When choosing mushrooms, it is important to note that not all mushrooms are edible. Some wild mushrooms are toxic and deadly. Unless you know how to identify wild mushrooms that are safe to eat, it is best to stick to store-bought mushrooms. Common varieties of mushrooms found in grocery stores include white button mushrooms, cremini mushrooms, and portobello mushrooms.
Now, let's talk about preparing mushrooms with toppings like sun-dried tomatoes, olives, and cherry tomatoes. Here are some tips and recipe ideas:
Sun-dried Tomatoes and Olives
You can create a spooky Halloween appetizer by stuffing mushroom caps with a garlic-cream cheese filling and topping them with sun-dried tomato strips and sliced black or green olives. Start by removing the stems from the mushrooms and scooping out the insides to create a cavity for the filling. Combine cream cheese, cheddar, garlic, salt, and pepper, and pipe the mixture into the mushroom caps. Top each mushroom with a few strips of sun-dried tomatoes and an olive slice in the center. Bake until the mushrooms are tender and the filling has risen slightly.
Cherry Tomatoes
For a plant-based meal, you can sauté mushrooms in olive oil with onions, garlic, sun-dried tomatoes, cherry tomatoes, and greens. Cover and cook until the mushrooms are tender, then stir in wine and let the liquid evaporate. Finally, add some kale or spinach, season to taste, and serve over cauliflower polenta, rice, mashed potatoes, or toss with pasta.
Mushrooms are a delicious and versatile ingredient that can be enjoyed in many ways, and the combination of mushrooms with sun-dried tomatoes, olives, and cherry tomatoes is sure to be a tasty treat.
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Mushroom types: white button, cremini
White button mushrooms and cremini mushrooms are the same species of fungus, Agaricus bisporus, harvested at different stages of maturity. Button mushrooms are the youngest, with caps that are between 1 and 3 inches across, although many are smaller. They are white or cream-coloured, with a mild flavour and a tender, slightly spongy texture. They go by several other names, including "white mushrooms".
Cremini mushrooms, on the other hand, are harvested at an older but still immature stage of growth, typically after about 40 days. They are larger and firmer than button mushrooms, having lost some water content during maturation. Their caps range in colour from light to dark brown, and their flavour is stronger and earthier. Cremini mushrooms are also known as "baby bella mushrooms", "brown mushrooms", "chestnut mushrooms", "Italian brown mushrooms", "Roman brown mushrooms", and "Swiss brown mushrooms".
Despite their differences in appearance and taste, button and cremini mushrooms have a lot in common due to their shared species. They undergo the same cultivation process for most of their growth and can be used interchangeably in recipes, although their distinct characteristics may be better suited to certain dishes.
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Baking temperature: 350-400°F
To eyeball mushrooms and bake them at 350-400°F, you can follow these steps:
First, preheat your oven to the desired temperature. Line a baking sheet with parchment paper, a silicone mat, or aluminum foil. You can also use a non-stick baking mat if you have one. While the oven is preheating, clean your mushrooms with a damp paper towel or cloth to remove any dirt. You can use any variety of mushrooms, such as regular white mushrooms, baby bellas, or cremini mushrooms.
Remove the stems from the mushrooms and set them aside for another use. If you're using larger mushrooms, cut them into 1/4-inch slices or cubes. You can leave smaller mushrooms whole, but keep in mind that the baking time may vary. Place the prepared mushrooms in a mixing bowl and add your desired ingredients and seasonings. Some popular options include olive oil, garlic, chives, salt, pepper, thyme, and bay leaves. Toss the mushrooms gently until they are well coated and combined with the other ingredients.
Spread the mushrooms evenly on the prepared baking sheet, leaving some space between them to ensure even cooking. Place the baking sheet in the oven and bake for around 18-25 minutes. For garlicky roasted mushrooms, add minced garlic to the mushrooms during the last 5-10 minutes of baking. Keep an eye on the mushrooms to ensure they don't overcook. The mushrooms are ready when they are lightly browned and most of the liquid they release has evaporated.
Once done, remove the mushrooms from the oven and serve them warm. You can also let them cool and store them in an airtight container in the refrigerator for up to 2 days. Reheat or enjoy chilled, depending on your preference.
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Baking time: 15-25 minutes
For a baking time of 15-25 minutes, you can prepare some delicious stuffed mushroom eyeballs. This spooky treat is perfect for Halloween and will definitely impress your guests!
First, preheat your oven to 350°F. Clean portobello mushrooms and remove the stems, setting the caps aside. You can also use button mushrooms or large mushrooms. Make sure to choose mushrooms of similar size and thickness to ensure even cooking.
Prepare the filling by heating a tablespoon of olive oil in a pan over medium heat. Add finely chopped garlic and sauté for about 1 minute until fragrant. Then, add chopped spinach to the pan and cook until wilted (around 3-4 minutes). Season with your choice of spices. Let the mixture cool down slightly before stuffing the mushroom caps.
To create the eerie eyeball effect, slice cherry tomatoes or black olives into 1/4-inch slices. You can also use sun-dried tomato strips. Place one slice on top of each stuffed mushroom. Optionally, you can drizzle the mushrooms with olive oil before baking.
Place the stuffed mushrooms on a baking sheet and bake for 15 to 25 minutes. The mushrooms are ready when they are tender and the tops are slightly browned. Let them cool slightly before serving.
You can also try a similar recipe with a baking time of 20-25 minutes. Preheat your oven to 400 degrees F and line two baking sheets with parchment paper. Remove the stems from the mushrooms and use a measuring spoon or melon baller to scoop out more space for the filling. For the filling, combine cream cheese, cheddar, garlic, salt, and white pepper. Pipe the filling into the mushroom caps. Top with sliced black olives or sun-dried tomato strips. Bake for 20-25 minutes until the mushrooms are tender and the filling has risen slightly.
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