Name: Stuffed Mushroom Eyeballs recipe by Shikha Khanna at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 20
Ingredients: Button Mushrooms; 1 Block Extra Firm Tofu (drained but not pressed); 1 clove garlic; 3/4 tsp . Salt; 1/2 tsp . Italian Seasoning; 1/8 tsp . Black Pepper; 2 1/2 tbsp Vinegar; 2 Julienne Cut Tomatoes; Sliced Black Olives

ABOUT Stuffed Mushroom Eyeballs RECIPE

Delicious eyeballs! just some mushrooms stuffed with a garlicky tofu ricotta! These are really easy to make, and the only part that is just a tiny tedious is cutting up the sun-dried tomatoes into smaller pieces. This would make a great project for your kids or even a couple of friends .So, try it out and have some fun!

Ingredients Serving: 20

Button mushrooms
1 Block Extra Firm Tofu (drained but not pressed)
1 clove garlic
3/4 tsp . salt
1/2 tsp . Italian Seasoning
1/8 tsp . Black pepper
2 1/2 tbsp vinegar
2 Julienne Cut tomatoes
Sliced Black olives

Instructions

Rinse or brush off the mushroom caps .Pull out the stems . Set aside on a baking sheet.
Puree the tofu, garlic, lemon juice, salt, Italian seasoning and black pepper together in a food processor until completely smooth. Scoop the mixture into a piping bag with a round tip.
Preheat the oven to 350ºF. Carefully, pour just a couple of drops of vinegar into each mushroom cap.
Pipe the tofu ricotta mixture into each cap so that it creates a small round. It will be a different amount depending on the size of your mushroom caps.
Cut the tomato pieces and start placing them on stuffed mushrooms.Top with one slice of olive and press it down .
Bake the mushrooms for 10 to 15 mins or until the caps begin to wrink slightly. You can serve these warm (which I prefer), or room temperature.