Stuffed Mushroom Eyeballs

Mmm.. Delicious eyeballs! No, no cannibalism here, just some Stuffed Mushroom Eyeballs, filled with a garlicky tofu ricotta!


  • 18 oz . Button Mushrooms
  • 1 Block Extra Firm Tofu drained but not pressed
  • 1 Clove Garlic
  • 1 tsp . Lemon Juice
  • 3/4 tsp . Salt
  • 1/2 tsp . Italian Seasoning
  • 1/2 tsp . Onion Powder
  • 1/8 tsp . Black Pepper
  • 2 1/2 Tbsp . Balsamic Vinegar
  • 2 Tbsp . Julienne Cut Sun-dried Tomatoes in bag not packed in oil
  • 1-2.5 oz . Can of Sliced Black Olives
Stuffed Mushroom Eyeballs #halloweenrecipes


  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 tofu, garlic, lemon juice, 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. Full instructions visit @veganyackattack

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