24 large mushroom caps

1 cup cream cheese, softened

1/2 cup breadcrumbs

1/2 cup grated Parmesan cheese

4 cloves garlic, minced

2 tablespoons fresh parsley, chopped

Salt and pepper, to taste

Mozzarella circles (for topping)

Black olives, sliced (for topping)

Olive oil (for brushing mushrooms)

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Preheat oven to 375°F (190°C). Clean mushroom caps and remove stems.
In a bowl, combine cream cheese, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper until smooth.
Fill each mushroom cap with the mixture.
Brush outside of mushrooms lightly with olive oil and place on a baking sheet.
Bake for 18–20 minutes, until mushrooms are tender and tops are golden.
Let cool slightly, then top each mushroom with a mozzarella circle and black olive piece to create the ‘eyeball’ effect.

Swap cream cheese for ricotta for a lighter filling.

Mix in chili flakes or cayenne for extra heat.

Use sun-dried tomatoes or roasted red peppers instead of mozzarella ‘eyes’ for a different look.

Best served warm; reheating in the oven keeps texture better than microwaving.