Stuffed Mushroom Eyeballs

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  16 large white cremini mushrooms
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  8 oz cream cheese softened
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  1/2 cup cooked sausage
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  1/4 cup grated parmesan cheese
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  1 clove garlic, minced
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  salt and pepper to taste
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  16 small olives, cut in half
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  2 Tbsp Plant Junkie Organic Avocado Oil

Directions

1. 1. Preheat the oven to 375°F.
2. 2. Prepare the mushrooms: Gently clean the mushrooms with a damp cloth and remove the stems.
3. 3. In a mixing bowl, combine the cream cheese, Parmesan cheese, minced garlic, parsley, salt, and pepper. Mix until well combined.
4. 4. Lightly spray a baking sheet with avocado oil spray. Place the mushrooms on the tray and gently brush each mushroom with more avocado oil.
5. 5. Spoon the cooked sausage into each mushroom cap, pressing down slightly to pack it in. Transfer the cream cheese mixture to a piping bag and pipe a round circle of filling onto each mushroom.
6. 6. Press a small olive slice into the center of each stuffed mushroom to create the “eyeball” effect.
7. 7. Bake for 20–25 minutes, or until the mushrooms are tender and the filling is bubbly and golden.
8. 8. Allow to cool slightly before serving. Arrange on a platter and enjoy your spooky appetizer!
9. 9. Enjoy your Stuffed Mushroom Eyeballs!