Spooky "Eye" Balls
- 8 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- ½ cup Reese Quartered Artichoke Hearts, drained and finely chopped
- 1–2 garlic cloves, crushed
- Salt and black pepper, to taste
- Approximately 30 medium white button mushrooms (or as many as needed for the filling)
- Sliced black olives, for the eyeball pupils
- Sun-dried tomatoes, cut into thin strips, for the bloodshot veins
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the mushrooms: Gently wipe the mushrooms clean and remove the stems. Using a melon baller or small spoon, carefully scoop out some of the gills to create space for the filling.
3. Make the filling: In a medium bowl, combine the softened cream cheese, shredded Monterey Jack, Reese Quartered Artichoke Hearts, crushed garlic, salt, and black pepper. Mix until thoroughly combined.
4. Stuff the mushrooms: Spoon the cream cheese mixture into each mushroom cap, filling generously without overflowing. Use approximately 1 ½ teaspoons of filling per mushroom, depending on its size.
5. Create the eyeballs: Place a slice of black olive in the center of each stuffed mushroom to form the pupil. Arrange thin strips of sun-dried tomato around the olive to resemble bloodshot veins.
6. Bake: Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15–20 minutes, or until the mushrooms are tender and the filling is hot and lightly golden.
7. Serve: Allow the mushrooms to cool for a few minutes before transferring them to a serving platter. Serve warm and enjoy your spooky Halloween appetizer!