Stuffed Mushroom Eyeballs

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

Mmm.. Delicious eyeballs! No, no cannibalism here, just some mushrooms stuffed with a garlicky tofu ricotta!
Course Appetizer
Cuisine Italian-inspired
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 30
Calories 18 kcal
Author Jackie of Vegan Yack Attack


  • 18 oz . Button Mushrooms
  • 1 Block Extra Firm Tofu drained but not pressed
  • 1 Clove Garlic
  • 1 tsp . Lemon Juice
  • 3/4 tsp . Salt
  • 1/2 tsp . Italian Seasoning
  • 1/2 tsp . Onion Powder
  • 1/8 tsp . Black Pepper
  • 2 1/2 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


  1. Rinse or brush off the mushroom caps and pull all of the stems out of them. Set aside on a baking sheet.
  2. 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.
  3. Preheat the oven to 350ยบF. Carefully, pour just a couple of drops of balsamic vinegar into each mushroom cap.
  4. 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.
  5. 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.
  6. Top with one slice of olive and press it down just a touch.
  7. 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.

Recipe Notes

Potassium: 61mg
Vitamin C: 1%
Calcium: 1%
Iron: 1% Nutrition Facts are approximate and will vary.

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. ๐Ÿ˜‰

43 Comments on “Stuffed Mushroom Eyeballs

  1. What an awesome idea! These look so fun and would be a nice source of protein at normally dessert-laden Halloween parties!

  2. This is so special and gross, all at the same time. Thanks for posting!

    • If you do, let me know how they turn out! I’ve already gotten some good feedback on them! ๐Ÿ™‚

    • No problem! They were fun to make. Thanks for stopping by! ๐Ÿ™‚

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  6. Is there ricotta missing from the ingredient list and instructions? I would LOVE to make these tomorrow and just wanna make sure I get enough ricotta.

    • The recipe has ingredients to make vegan ricotta out of tofu. ๐Ÿ™‚

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  16. Can I substitute the tofu with ricotta? Do you know how much ricotta I should use? The recipe sounds delicious.

  17. I am making these for Halloween and was wondering if I could pare the filling or even the whole thing the night before wand just bake the next day? Wasn’t sure if I would be too watery or seperate out.

  18. I made these last night (I was too busy on Halloween) and they were soooo good! I am definitely going to make them year-round. I didn’t have the tomatoes, so I just made some squiggly lines with tomato sauce. I’m excited to try the filing with a vegan lasagna.

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  25. The recipe is confusing in that it references ricotta, yet there is no ricotta listed in the ingredients. There is no such thing as tofu ricotta. Ricotta is an Italian whey cheese made from milk whey left over from the production of cheese. I would revise this and call the stuffing something other than ricotta.

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