Eyeball Poppers
Author
Eyeball Poppers are a delightfully creepy twist on classic stuffed mushrooms that are sure to be the highlight of your next gathering. Seriously, who can resist these spooky little bites that deliver a burst of flavor? I made them for a Halloween party last year, and they vanished faster than cold beers at a summer barbecue.
If you want to wow your friends with something unexpected, look no further!
Why You’ll Love It
First off, the flavor is absolutely incredible. The creamy, spicy filling combined with the smoky aroma from the smoker creates a mouthwatering experience. Plus, they’re incredibly easy to whip up!
All you need to do is mix a few ingredients, hollow out some mushrooms, and let the smoker do the rest of the work. Trust me, these poppers will have everyone coming back for seconds.
Ingredients & Tools
Let’s go over what you’ll need. Start with 12 large Baby Bella mushrooms; their meaty texture is perfect for this dish. You’ll also need a block of softened cream cheese, which serves as the creamy base for the filling.
For a fiery kick, grab Melinda’s Ghost Pepper Wing Sauce-trust me, it adds a delightful heat! A cup of shredded white cheddar cheese brings richness, while a grated garlic clove enhances the flavor. Don’t forget the roasted red peppers; they not only add taste but also lend that “bloody” look we’re after.
Finally, top each popper with a slice of black olive to create that iconic eyeball appearance.
How To Make It
Preparation
Now it’s time to get hands-on. Preheat your smoker to 300°F. While it warms up, carefully hollow out the stems and centers of your mushrooms, making sure not to break the caps-they need to hold all that delicious filling!
In a mixing bowl, blend the softened cream cheese, ghost pepper wing sauce, shredded white cheddar, grated garlic, and roasted red peppers until smooth. You want a thick, creamy filling that’s just begging to be stuffed into those mushroom caps.
Cooking
It’s time to fill those mushrooms! Spoon the spicy cheese mixture into each cap, packing it in just enough to fill without overflowing. Don’t hold back; the filling is where all the flavor lies!
Add a small strip of roasted red pepper on top for a bloodshot “vein” effect, and finish each one with a slice of black olive for that perfect eyeball look.
Arrange the mushrooms on a wire rack or grill-safe pan, then let the smoker do its magic. Smoke them for about 20-30 minutes, until the mushrooms are tender but still holding their shape, and the filling is hot and melty. The mouthwatering aroma wafting through your yard will be hard to resist!
Serving & Variations
Once your Eyeball Poppers are ready, serve them hot. I love to pair them with Melinda’s Ghost Pepper Ranch for dipping; it adds an extra layer of flavor and heat! You can also get creative with garnishes like fresh herbs or a drizzle of balsamic glaze for a unique twist.
If you somehow have leftovers (which, let’s be honest, is unlikely), store them in the fridge for a couple of days. Just reheat them in the oven or smoker to bring back their deliciousness.
Pro Tips / Recipe Notes
Here are some tips to elevate your Eyeball Poppers. If you want to control the heat, feel free to adjust the amount of ghost pepper wing sauce. Start with a little less if you’re worried about it being too spicy.
For those feeling adventurous, consider adding cooked bacon bits or chopped jalapeños to the filling for an added kick. You could even swap the cheese for pepper jack if you want to turn up the heat even more!
Wrapping Up
And there you have it! Eyeball Poppers are not only a feast for the eyes but also a delicious bite that’ll leave everyone raving. You might want to double this recipe next time because I guarantee they’ll disappear in no time.
Enjoy the spooky vibes, and happy cooking!
Recipe created by Nick “Heatstroke” Keith for Trust Me Try It.
Ingredients
- 12 Large Baby Bella Mushrooms
- 1 Block Cream Cheese, Softened
- 1/3 C Melinda’s Ghost Pepper Wing Sauce
- 1 C Shredded White Cheddar Cheese
- 1 Garlic Clove, Grated
- 1/3 C Roasted Red Peppers (Plus Extra for Garnish)
- 1 Sliced Black Olive (For Topping Each Mushroom)
Instructions
- Preheat your smoker to 300°F.
- Gently hollow out the stems and centers of the mushrooms to make room for the filling. Be careful not to break the caps.
- In a mixing bowl, combine softened cream cheese, ghost pepper wing sauce, shredded white cheddar, grated garlic, and roasted red peppers. Stir until smooth and evenly mixed.
- Spoon the spicy cheese mixture into each mushroom cap, packing it just enough to fill but not overflow.
- Top each mushroom with a small strip of roasted red pepper for a bloodshot “vein” look, then place a black olive slice on top for the “eyeball.”
- Arrange the mushrooms on a wire rack or grill-safe pan.
- Smoke for 20–30 minutes until the mushrooms are tender but still holding their shape and the filling is hot and melty.
- Serve hot with Melinda’s Ghost Pepper Ranch for dipping.
