Stuffed Mushroom Eyeballs


October 12, 2017 By:
Tagged: Halloween Halloween. Appetizers Appetizers. Halloween Halloween. Tofu Tofu. Tomatoes Tomatoes. Quick Dinner Quick Dinner. Recipes, Easy Recipes, Easy. Mushrooms Mushrooms. Holidays & Entertaining Holidays & Entertaining.
Prep:
20 minutes
Cook:
10 minutes
Serves:
30
Serve up these stuffed mushroom eyeballs, filled with tofu and topped with sun dried tomatoes for a quick Halloween dish that is ready in just 30 minutes.

Ingredients

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Directions

  1. Wash the mushroom caps and remove the stems. Set aside on a baking sheet.
  2. 2. Use a food processor to puree the tofu, garlic, lemon juice, salt, Italian seasoning, onion powder and black pepper together until completely smooth. Pour the mixture into a piping bag. If you do not have a piping bag, substitute a Ziploc bag with a circle tip.
  3. Preheat the oven to 350ºF. Cautiously add a few drops of balsamic vinegar into each mushroom cap.
  4. Transfer the tofu ricotta mixture into each mushroom cap.
  5. Finely shred or cut the sun-dried tomato pieces and arrange them on the stuffed mushrooms in order to look like veins.
  6. Press down one olive slice on the top of each mushroom.
  7. Bake the mushrooms for 10 to 15 minutes or until they start to wrinkle. You can serve these warm or at room temperature.