Stuffed Mushroom Eyeballs

Tofu-Stuffed mushrooms on black plates with halloween decorations

Mmm.. Delicious eyeballs! No, no cannibalism here, just some Stuffed Mushroom Eyeballs, filled with a garlicky tofu ricotta!

Stuffed mushrooms on black plates with text reading "Vegan 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.

Mmm.. Delicious eyeballs! No, no cannibalism here, just some Stuffed Mushroom Eyeballs, filled with a garlicky tofu ricotta!

Back to the stuffed mushroom eyeballs, 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!

Mmm.. Delicious eyeballs! No, no cannibalism here, just some Stuffed Mushroom Eyeballs, filled with a garlicky tofu ricotta!

One Year Ago: Michigan & Enormous Produce

Tofu-Stuffed mushrooms on black plates with halloween decorations

Stuffed Mushroom Eyeballs

Yield: 30 eyeballs
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Mmm.. Delicious eyeballs! No, no cannibalism here, just some Stuffed Mushroom Eyeballs, filled with a garlicky tofu ricotta!


  • 18 ounces (510 g) cremini mushrooms*
  • 14-ounce (397 g) 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 (37 ml) balsamic vinegar
  • 2 tablespoons (10 g) julienne-cut sun-dried tomatoes, dry not in oil
  • 2.5-ounce (71 g) 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 350ºF. 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. Top with one slice of olive and press it down gently.
  6. 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.


  • * This recipe makes some extra ricotta vs. mushrooms, depending on how big the mushrooms are. I like to spread the ricotta on toast or top pasta with it! But, you could always just use more mushrooms.
  • Green olives or kalamata olives will also work in this recipe.
  • You can use white button mushrooms instead of cremini mushrooms, the flavor and appearance will be slightly different.

Nutrition Information:
Yield: 30 Serving Size: 1 eyeball
Amount Per Serving: Calories: 10Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 72mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g

The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.

Did you make this recipe?

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Hand holding a tofu-stuffed mushroom over a plate of stuffed mushrooms

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. 😉

90 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! 🙂

    • No problem! They were fun to make. Thanks for stopping by! 🙂

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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. 🙂

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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.

    • Hi Tom, without going into much detail, no. Thank you for your input!

    • Tom, I hope you’ve done some exploring since your last post. It’s a complete myth that the taste of animal-based food can’t be replicated with plant based ingredients. I haven’t tried this recipe yet (although I plan to) so I can’t testify that this taste like ricotta, but my favorite plant-based lasagna recipe is 100% identical in taste and texture to authentic Italian lasagna. And I’m glad that the chef uses the term ‘ricotta’ as well as other well-known cheeses because that’s the taste that I’m looking for, but without the use of animals. If they had called it anything else, I might not have ever tried it. This recipe is pretty transparent about the ricotta not being animal-based; the title of this page “Vegan Yak Attack.” Otherwise, I would have never even bothered reading it. But I can understand how it’s confusing to those who aren’t familiar with veganism. I do hope though that you’ll give this and other vegan recipes a try, for your health, the animals and the environment.

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  35. Tried them tonight! Very tasty! I’ll certainly make this recipe again. I added some nutritional yeast for some extra cheesy flavour.

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  47. I was going to take these on a hiking trip and treat the group to these, hoping it would be a fun, tasty snack. I followed the recipe exactly, and despite the positive reviews, I just can’t imagine anyone liking these (unless I ever meet someone who likes eating plain mushrooms). There’s just no way I’ll be sharing this and risk giving plant-based foods a bad rap. The ricotta is okay, but I feel that something is lacking with the mushrooms. Like maybe it should be brushed with olive oil, salt and herbs, or something, before it’s baked. But the way it is now, I’m just going to have them with spaghetti.

    • Hi Susan! Thank you for taking your time to check out the recipe and comment. I’ll start by saying that taste is subjective, and I don’t expect everyone to love everything I make, so I’m sorry these weren’t a hit for you! And part of the reason I don’t add salt directly to the mushrooms is because they would get VERY soggy upon baking, which makes it less of a finger-food. Thanks again for your feedback!

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  56. Hey! Wanting to try this recipe. What else might you recommend for the filling that doesn’t consist of tofu but still plant based? Thanks!

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