Halloween Edible Eyeballs: Vegan Ricotta Stuffed Mushrooms [VIDEO]

A 4-ingredient Halloween treat you will truly enjoy.

If you are not really a big fan of sweets but would want to prepare something really awesome and delish for Halloween, then this recipe might be just what you are looking for. This also a really good option if you have guests for a Halloween party who are diabetic or trying to lessen sugar from their diet. Plus, it has no gluten or oil. Thus, making it a real treat.

When I found this recipe, I was a bit hesitant about my artistic side and thought that it might not turn out the way it looks compared to those of the original recipe owner. Well, eventually I was wrong. It was so easy to make which made it so fun to prepare and very satisfying. That goes both for aesthetics and taste.

So now it is part of my menu list for the Halloween party I am throwing for friends and their kids. You should definitely consider adding this your menu as well.

Check out the recipe below.





Mushrooms of choice

Vegan ricotta cheese

Sliced black olives

Sun-dried tomatoes, thinly sliced (Do not use the ones in oil! you can purchase the oil- and salt- free ones from Trader Joe’s)

Salt & pepper to taste





Preheat oven to 375F. Line a baking sheet with parchment paper or a silicon baking mat.

Remove mushroom stems, and set aside for later use (stir fry, soup, have fun with it!)

Wash and dry mushroom caps, and use a small knife to hollow out the mushrooms to ensure a large enough hole to stuff. If you are using larger mushrooms, this may not be necessary.


Add salt and pepper the ricotta to taste, then generously stuff the mushrooms.

Top each mushroom with an olive slice.

Decorate the mushrooms with the thinly sliced sun dried tomatoes, about 4-5 per mushroom.


Bake for 12-14 minutes.

Remove from oven, plate and serve warm!



A very big thank you to Jasmine from sweetsimplevegan.com for this really cool Halloween dish!