Updated on October 26, 2012
Now, here’s an awesome hors d’oeuvre to bring to any Halloween party that you may be going to. They’re creepy enough to cause a stir, but taste great and are actually healthy. But, before we get to that, what are you all doing for Halloween? Any plans to go to a costume party? How about trick-or-treating in your future? I know that on Wednesday I’ll be going trick-or-treating with my sister and nephew, dodging kids while the sprint from house to house. But, tomorrow, I’ll be bringing a big ol’ plate of these creepy stuffed mushroom “eyeballs”.
Not related to Halloween, though very exciting, is that I’ll be doing the Walk for Farm Animals in Pasadena tomorrow with Team Keepin’ it Kind!! So, not only will I be meeting Kristy from Keepin’ it Kind, I’ll be walking for a good cause. You can still donate to our team via THIS PAGE, just know that our team, Farm Sanctuary, and the animals will appreciate it, so much.
Back to the recipe, again. These are really easy to make, and the only part that is just a tiny tedious is cutting up the sun-dried tomatoes into smaller pieces. This would make a great project for your kids or even a couple of friends over a glass of wine. So, try it out and have some fun!
One Year Ago: Michigan & Enormous Produce
- 18 oz. Button Mushrooms
- 1 Block Extra Firm Tofu, drained but not pressed
- 1 Clove Garlic
- 1 tsp. Lemon Juice
- ¾ tsp. Salt
- ½ tsp. Italian Seasoning
- ½ tsp. Onion Powder
- ⅛ tsp. Black Pepper
- 2½ Tbsp. Balsamic Vinegar
- 2 Tbsp. Julienne Cut Sun-dried Tomatoes in bag (not packed in oil)
- 1-2.5 oz. Can of Sliced Black Olives
- 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 just a touch.
- 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.
I mean, really, you don’t even have to bring this to a party. Hog them all to yourself and go to town! It’d make a great dinner. 😉