Stuffed ‘Eyeballs’

2.8 (10 reviews)

Stuffed ‘Eyeballs’



  • 1 10-oz. pkg. whole button mushrooms, rinsed and stemmed
  • 1 block extra-firm tofu, drained, not pressed
  • 1 clove garlic
  • 1/2 tsp. onion powder
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 5-oz. can black olives, sliced
  • Sriracha or hot sauce, for decoration


  • Preheat the oven to 350ºF.
  • Place the mushroom caps on a baking sheet and set aside.
  • Purée the tofu, garlic, lemon juice, onion powder, salt, and pepper in a blender or food processor until smooth. Place the mixture into a piping bag or a large sandwich bag with the corner cut off.
  • Pipe the mixture into each mushroom cap, filling to the top. Place an olive slice on top.
  • Bake for 10 to 15 minutes, or until the mushroom caps start to wrinkle.
  • Drizzle with Sriracha (or your fav hot sauce) for a spooky touch.

Makes about 10 eyeballs

Rated 2.8/5 based on 10 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind