Halloween stuffed mushroom Eyeballs


  • 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.