Skewered Eyeballs

8 ingredients
3 steps

Ingredients

  • 24 medium fresh mushrooms (about 16 ounces), stems removed
  • 10 bacon strips, finely chopped
  • 1/2 cup finely chopped red onion
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh basil
  • 1/2 teaspoon minced fresh thyme
  • 1 container (8 ounces) cherry-size fresh mozzarella cheese
  • 24 ripe olive slices

Directions

  1. 1
    Preheat oven to 400°. Place mushroom caps in an ungreased 15x10x1-in. baking pan. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan.
  2. 2
    Add onion to drippings; cook and stir over medium heat 2-3 minutes or until tender. Add garlic, basil and thyme; cook 1 minute longer. Remove from heat; stir in bacon.
  3. 3
    Place about 1 teaspoon bacon mixture into each mushroom cap. Bake 7-9 minutes or until tender. Top each mushroom with a cheese ball; bake 3-4 minutes longer or until cheese is softened. Remove from oven; immediately press an olive slice on top of cheese. Insert a sword pick into each cheese ball. Serve warm.

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