Ghoulish Stuffed Mushrooms

Why You’ll Love This Recipe

I love these mushrooms because they’re easy to prepare yet look so striking on a Halloween spread. The filling is creamy, cheesy, and full of flavor, while the roasted mushrooms add a savory base. The olive-and-mozzarella eyes give them that perfect creepy touch, making them both festive and irresistible. They’re bite-sized, so they always disappear quickly at parties.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

24 large mushroom caps
1 cup cream cheese, softened
½ cup breadcrumbs
½ cup grated Parmesan cheese
4 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Black olives and mozzarella circles (for “eyeballs”)
Olive oil (for brushing mushrooms)

Directions

1. I preheat my oven to 375°F (190°C) and clean the mushroom caps, removing the stems.

2. In a bowl, I mix the cream cheese, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper until smooth and well combined.

3. I fill each mushroom cap generously with the mixture.

4. I brush the outside of the mushrooms lightly with olive oil and place them on a baking sheet.

5. I bake for 18–20 minutes, until the mushrooms are tender and the tops are golden.

6. After letting them cool slightly, I top each with a slice of mozzarella and a black olive piece to create the “eyeball” effect.

Servings and Timing

This recipe makes about 24 stuffed mushrooms. It takes 15 minutes to prep, 20 minutes to cook, and is ready in about 35 minutes total.

Variations

I sometimes swap the cream cheese with ricotta for a lighter filling, or add crumbled cooked sausage for a meaty twist. For extra heat, I mix in a pinch of chili flakes or cayenne. If I want a different presentation, I top the mushrooms with sun-dried tomatoes or roasted red peppers instead of the mozzarella “eyes.”

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm them in the oven at 325°F until heated through, which keeps the texture better than microwaving. I don’t recommend freezing since the filling can separate.

FAQs

Can I make these ahead of time?

Yes, I assemble the mushrooms a few hours before baking and refrigerate them, then bake just before serving.

What type of mushrooms work best?

I prefer large white button or cremini mushrooms since they hold the filling well.

Can I make these vegetarian?

Yes, they’re naturally vegetarian with the given ingredients.

Can I use panko instead of regular breadcrumbs?

Yes, panko gives a slightly crunchier texture.

How do I make them spicier?

I add chili flakes, cayenne, or a little hot sauce to the filling.

Can I skip the mozzarella and olive eyes?

Yes, but I love the creepy look they add for Halloween.

How do I keep mushrooms from getting soggy?

I avoid overbaking and make sure not to add too much oil.

Can I serve these at room temperature?

Yes, but I prefer them slightly warm for the best flavor.

What can I serve alongside these?

I usually serve them with other Halloween appetizers like deviled eggs or themed finger foods.

Conclusion

These ghoulish stuffed mushrooms are a fun and flavorful way to add a spooky touch to Halloween gatherings. I love how the creamy filling balances the savory mushrooms, and the mozzarella-and-olive “eyeballs” always make guests smile. They’re simple, festive, and a guaranteed hit at any party.