Stuffed Mushroom Eyeballs

They stare up from the platter in the most unsettling and delicious way. These are naturally bite sized, which means the platter empties fast, so take the article’s advice and make a double batch.

Makes 24 eyeballs · 35 minutes

Ingredients

• 24 cremini mushroom caps, stems removed
• 8 oz cream cheese, softened
• 1/4 cup grated parmesan
• 2 tablespoons chopped fresh chives
• 1 garlic clove, minced
• Salt and black pepper
• 24 pimento-stuffed green olive slices

Instructions

1. Heat the oven to 375°F and line a baking sheet with parchment.
2. Mix the cream cheese, parmesan, chives, and garlic; season with salt and pepper.
3. Fill each mushroom cap with a rounded spoonful of the mixture.
4. Press one olive slice into the center of each as the pupil.
5. Bake 18 to 20 minutes, until the mushrooms are tender and the tops are golden. Serve warm.