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

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

Ingredients

  • 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

Instructions

  • 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.

Notes

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