Name: Ghostly Stuffed Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 24 large white mushrooms; 8 oz cream cheese, softened; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; Salt and pepper, to taste; Black olives (for eyes)

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These Ghostly Stuffed Mushrooms are a fun and spooky twist on a classic appetizer. The creamy filling and olive eyes make them look like little ghosts, perfect for Halloween parties while still tasting delicious.

Why You’ll Love This Recipe

I love this recipe because it turns a simple appetizer into a playful Halloween treat. I can serve something savory that still fits the spooky theme, and I don’t have to spend hours in the kitchen. The creamy filling pairs so well with the earthy mushrooms, and the little olive eyes give them that perfect ghostly charm. Ghostly Stuffed Mushrooms

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

24 large white mushrooms
8 oz cream cheese, softened
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
Black olives

Directions

I start by preheating the oven to 375°F (190°C).
I carefully clean the mushrooms and remove the stems. I set the caps aside and finely chop the stems.
In a skillet, I sauté the chopped stems with the garlic until softened.
I mix the softened cream cheese, Parmesan, garlic mixture, salt, and pepper in a bowl until smooth.
I spoon the mixture into the mushroom caps.
I slice black olives into small rounds and press them gently onto the filling to create “eyes.”
I place the mushrooms on a baking sheet and bake for about 15–20 minutes, until the mushrooms are tender and the filling is heated through.
I let them cool slightly before serving so they hold their shape.

Servings and timing

This recipe makes about 24 stuffed mushrooms, serving around 8–10 people as an appetizer. From start to finish, it takes about 35 minutes, with 15 minutes of prep time and 20 minutes of baking.

Variations

I sometimes switch up the cheeses and use mozzarella or cheddar for a different flavor. For extra spice, I add a pinch of crushed red pepper flakes to the filling. If I want a more herby taste, I stir in some chopped parsley or chives. For a dairy-free version, I use a vegan cream cheese and nutritional yeast instead of Parmesan.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat them, I pop them in the oven at 350°F (175°C) for about 10 minutes until warmed through. I avoid microwaving them because the filling can get watery.

FAQs

Can I make these stuffed mushrooms ahead of time?

Yes, I often prepare them a day in advance, store them covered in the fridge, and then bake them right before serving.

Can I freeze stuffed mushrooms?

I don’t recommend freezing these because the cream cheese filling doesn’t thaw well and can become grainy.

What type of mushrooms work best?

I usually use large white mushrooms, but cremini mushrooms also work if I want a slightly deeper flavor.

How do I keep the mushrooms from getting soggy?

I make sure to bake them on a rimmed baking sheet without overcrowding so they roast instead of steam.

Can I add meat to the filling?

Yes, sometimes I mix in finely crumbled cooked sausage for a heartier bite.

Conclusion

These Ghostly Stuffed Mushrooms are one of my favorite Halloween appetizers because they’re both spooky and satisfying. I like how easy they are to put together, and they always impress my guests with their fun ghostly look. Whether for a party or just a festive family dinner, this recipe makes Halloween night extra special.