These Spooky Stuffed Mushrooms are the ultimate Halloween party appetizer — savory, bite-sized, and easy to make look creepy-cute. Tested twice for flavor and texture, this method guarantees juicy mushrooms with a perfectly golden top (no sogginess!).
Table of Contents
Ingredients
(Yields about 20 mushrooms)
- 20 medium white or cremini mushrooms
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup finely chopped onion
- 1/2 cup cooked turkey sausage or plant-based sausage
- 4 ounces cream cheese (113 g), softened
- 1/4 cup grated Parmesan cheese (30 g)
- 1/4 teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- Optional for garnish: olive “eyeballs” or pepper cutouts
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use dairy-free cream cheese + nutritional yeast | Still creamy, slightly nutty flavor |
| Gluten-free | Ensure sausage and cheese are certified GF | No breading needed |
| No alcohol/pork | Use turkey sausage, beef sausage, or mushrooms | Keeps it flavorful without pork |
| Vegetarian | Skip sausage; add extra onion + 1/4 cup breadcrumbs | Keeps texture hearty and balanced |
Spooky Stuffed Mushrooms
- Total Time: 33 minutes
- Yield: 20 mushrooms 1x
Description
These Spooky Stuffed Mushrooms are the ultimate Halloween party appetizer — savory, bite-sized, and easy to make look creepy-cute. Tested twice for flavor and texture, this method guarantees juicy mushrooms with a perfectly golden top (no sogginess!).
Ingredients
- 20 medium white or cremini mushrooms
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup finely chopped onion
- 1/2 cup cooked turkey sausage or plant-based sausage
- 4 ounces cream cheese (113 g), softened
- 1/4 cup grated Parmesan cheese (30 g)
- 1/4 teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- Optional for garnish: olive “eyeballs” or pepper cutouts
Instructions
- Wipe mushrooms clean with a damp towel. Remove stems and finely chop them. Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté garlic, onion, and chopped stems until soft, 4–5 minutes. Stir in sausage (or vegetarian mix), cream cheese, Parmesan, paprika, and parsley. Season to taste.
- Spoon filling into each mushroom cap. Arrange on a parchment-lined sheet. Bake 15–18 minutes, until golden and bubbling. Garnish with olive “eyeballs” for a spooky touch.
Notes
Use dairy-free cream cheese + nutritional yeast for a vegan option. Avoid washing mushrooms to prevent sogginess. You can prep ahead and bake just before serving. For extra crunch, top with breadcrumbs or crushed crackers.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 65
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg
Keywords: spooky stuffed mushrooms, halloween appetizer, mushrooms, halloween recipe
Step-By-Step Instructions
- Prep the mushrooms.
Wipe mushrooms clean with a damp towel. Remove stems and finely chop them. Preheat oven to 375°F (190°C). - Make the filling.
Heat olive oil in a skillet over medium heat. Sauté garlic, onion, and chopped stems until soft, 4–5 minutes. Stir in sausage (or vegetarian mix), cream cheese, Parmesan, paprika, and parsley. Season to taste. - Stuff and bake.
Spoon filling into each mushroom cap. Arrange on a parchment-lined sheet. Bake 15–18 minutes, until golden and bubbling. Garnish with olive “eyeballs” for a spooky touch.
Pro Tips & Variations
- Prevent sogginess: Don’t wash mushrooms in water — wipe instead.
- Make ahead: Fill mushrooms up to 24 hours ahead, refrigerate, then bake right before serving.
- Air fryer option: Cook at 350°F (175°C) for 8–10 minutes.
- Add crunch: Sprinkle seasoned breadcrumbs or crushed crackers on top before baking.
- Spooky look: Use sliced black olives for “eyeballs” or thin red pepper strips for “veins.”
Serving Suggestions
- Serve warm on a Halloween-themed platter with toothpick “tombstones.”
- Pair with veggie sticks or roasted pumpkin bites.
- For dipping, try ranch, garlic aioli, or spicy tomato sauce.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container up to 3 days.
- Freeze: Flash-freeze before baking; store up to 1 month. Bake from frozen at 375°F (190°C) for 20–22 minutes.
- Reheat: 350°F (175°C) oven for 8–10 minutes until hot.
- Food safety: Discard if left out longer than 2 hours at room temperature.
FAQs
Q1: Can I make these stuffed mushrooms ahead of time?
A1: Yes — prepare and fill the mushrooms, then refrigerate up to 24 hours before baking.
Q2: How do I keep stuffed mushrooms from getting watery?
A2: Avoid washing them; wipe clean instead. Pre-baking empty caps for 5 minutes also helps.
Q3: Can I serve these at room temperature?
A3: They taste best warm, but they’re still delicious at room temp within 1–2 hours.
Nutrition (per serving)
Calories: 65; Protein: 4g; Carbs: 3g; Fat: 4g