Halloween stuffed mushroom Eyeballs

Fragata Filled Olives

Take a look at these beauties! Now a closer look. Pop a plateful of these on your Halloween party table and all your guests will be ‘eyeing’ them up. What a frighteningly fantastic treat! Fragata Stoneless Hojiblanca Olives filled with Pimiento create the perfect eyeball special effect, with the bright red pimiento shining through. But of course, it’s not just the terrifically horrible looks that count here. These eyeballs are packed with incredible flavours too. Mushrooms and cream cheese go together beautifully. The addition of the green olive, filled with the sweetness of pimiento, and drizzles of tomato ketchup, complement this taste combination even further. In Spain, Halloween celebrations start on October 31st and last three days. On November 2nd it’s El Dia de los Muertos (known as Day of the Dead or All Souls Day). So why settle for only one day of celebration? Give it some Mediterranean flavour and keep the fun - and tasty treats - going for longer.


  • 20 small button mushrooms
  • 180g cream cheese
  • 1 x 450g jar of Stoneless Hojiblanca Olives filled with Pimiento
  • Salt, to taste
  • Ground pepper, to taste
  • Ketchup, as needed
  • Olive Oil, as needed


  1. Clean the mushrooms and remove the stems.
  2. Brush a pan with oil and place the mushroom caps on it with the hole facing up.
  3. Cook on high heat for 5 minutes just to soften up the mushroom. Season with salt and pepper and let cool down.
  4. Season the cream cheese with pepper to taste, mix well with a spatula and scoop it into a piping bag.
  5. Fill each mushroom cap with some cream cheese.
  6. Slice 10 olives in half.
  7. Put half olive on the cream cheese in the centre of each mushroom cap to resemble an eyeball.
  8. Dip a toothpick the ketchup and mark the eye vein around the olives.