Ingredients
- 16 large white or cremini mushrooms
- 8 oz cream cheese softened
- 1/2 cup cooked sausage
- 1/4 cup grated parmesan cheese
- 1 clove garlic, minced
- salt and pepper to taste
- 16 small olives, cut in half
- 2 Tbsp BBF Avocado Oil
Directions
- 1.Preheat the oven to 375°F.
- 2.Clean the mushrooms with a damp cloth and remove the stems.
- 3.In a mixing bowl, combine the cream cheese, parmesan cheese, minced garlic, parsley, salt, and pepper. Mix until well combined.
- 4.Lightly spray a baking sheet with avocado spray. Place the mushroom caps on the tray and gently brush each one with avocado oil.
- 5.Spoon the cooked sausage into each mushroom cap, pressing down slightly to pack it in. Transfer the cream cheese mixture into a piping bag and pipe a round swirl on top of each mushroom.
- 6.Place a small olive slice in the center of each mushroom to create a “pupil” effect.
- 7.Bake for 20–25 minutes, or until the mushrooms are tender and the filling is bubbly and golden.
- 8.Allow to cool slightly before serving.
- 9.Enjoy your Stuffed Mushroom Eyeballs!
