Q1: What is the absolute secret to stuffed mushrooms that are not watery?

The number one secret is to not wash your mushrooms under running water ! Mushrooms are like little sponges and will absorb a lot of liquid, which will then release as they bake and can make your final dish watery. The absolute best and most professional method is to use a slightly damp paper towel or a soft mushroom brush to gently wipe away any dirt from the surface of the mushrooms.

Q2: Can I make these Halloween stuffed mushrooms ahead of time for a party?

Yes, this is a perfect make-ahead appetizer! You can prepare the entire filling and stuff the raw mushrooms completely. Then, you can store the unbaked mushrooms, covered, in the refrigerator for up to 24 hours. When your guests arrive, you can simply add the eyeball toppings and pop them in the oven for a fresh, hot appetizer.

Q3: What is the best and easiest way to create the "eyeball" topping?

The easiest trick is to use a stick of string cheese ! The diameter of a standard string cheese stick is the perfect size for the "white" of the eyeball. Simply slice a few thin, round coins from the string cheese. For the pupil, a simple, thin slice from a can of pitted black olives is perfect.

Q4: Can I freeze these stuffed mushrooms?

It is generally not recommended to freeze these specific stuffed mushrooms. Because the filling has a cream cheese base, the texture can become a bit grainy upon thawing and reheating. This dish is at its absolute best when it is made fresh.

Q5: What is the best kind of mushroom to use for stuffing?

You want to use a mushroom that has a nice, deep, and round cap that will hold a generous amount of filling. A classic, large white button mushroom or a cremini (baby bella) mushroom are both fantastic and easily accessible choices.

Stuffed Mushrooms (The Perfect Halloween Appetizer!)

A festive and ‘ghoulish’ recipe for Halloween-themed stuffed mushrooms. This easy appetizer features large mushroom caps that are filled with a savory and creamy mixture of cream cheese, breadcrumbs, Parmesan cheese, garlic, and fresh parsley. To create a spooky effect, each stuffed mushroom is decorated with a slice of mozzarella and a piece of black olive to resemble an ‘eyeball’. The mushrooms are then brushed with olive oil and baked until they are tender and the filling is golden.

Author: Evelyn

Ingredients

12 large mushroom caps
1/2 cup cream cheese, softened
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Olive oil for brushing
For ‘Eyeballs’:
Small circles of mozzarella cheese
Sliced black olives

Instructions

Preheat the oven to 375°F (190°C).
Gently clean the mushroom caps and remove the stems.
In a medium bowl, mix together the softened cream cheese, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper.
Spoon the cheese mixture evenly into each of the mushroom caps.
Create an ‘eyeball’ on top of each stuffed mushroom by placing a small circle of mozzarella cheese in the center and topping it with a slice of black olive.
Place the stuffed mushrooms on a baking sheet and lightly brush them with olive oil.
Bake for 15-20 minutes, until the mushrooms are tender and the filling is golden brown.
Serve hot.

Notes

This is a fun, creative appetizer that is perfect for a Halloween party.
Using large mushroom caps, like cremini or white button mushrooms, is ideal as they provide a good base for the stuffing and decoration.
The cream cheese filling should be at room temperature to make it easier to mix and spoon into the mushroom caps.

Find it online: https://cookupjoy.com/stuffed-mushrooms/