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Stuffed Mushroom “Eyeballs” for Halloween

Who doesn’t love mushrooms? They are a great source of B-vitamins, vitamin D, and the minerals potassium, zinc, and manganese. These healthy “eyeballs” are a savory and healthy Halloween appetizer. No cannibalism here, people; just delicious and nutritious eating. Wait and “see” how these taste. Ok, that was a terrible joke, but this is a great recipe for the spooky time of year.

  • Prep Time: 20m
  • Cook Time: 10m
  • Total Time: 30m


  • 18 oz button mushrooms
  • 1 block tempeh
  • 1 clove garlic
  • 1 tsp. fresh lemon Juice
  • 3/4 tsp. sea salt
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. onion powder
  • 1/8 tsp. black pepper
  • 2 1/2 tbsp. balsamic vinegar
  • 2 tbsp. sun-dried tomatoes in bag (not packed in oil), sliced in thin strips
  • 2 1/2 oz organic black olives


  1. Rinse or brush off the mushroom caps and pull all of the stems out of them. Set aside on a baking sheet.
  2. Puree the tempeh, garlic, lemon juice, sea 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.
  3. Preheat the oven to 350ºF. Carefully, pour just a couple of drops of balsamic vinegar into each mushroom cap.
  4. Pipe the tempeh 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.
  5. Finely slice the sun-dried tomato pieces and start placing them on stuffed mushrooms. You can make them more vein-like by scrunching them a bit.
  6. Top with one slice of olive and press it down just a touch.
  7. Bake the mushrooms for 10 to 15 mins. or until the caps begin to wrinkle slightly. You can serve these warm (which I prefer), or room temperature.