Name: Skewered Eyeballs
Prep time: 25 min
Cook time: 25 min
Yield: 2
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 -; 24 orange sword picks or toothpicks -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Skewered Eyeballs

1. 24 medium fresh mushrooms (about 16 ounces), stems removed -

2. 10 bacon strips, finely chopped -

3. 1/2 cup finely chopped red onion -

4. 2 garlic cloves, minced -

5. 2 teaspoons minced fresh basil -

6. 1/2 teaspoon minced fresh thyme -

7. 1 container (8 ounces) cherry-size fresh mozzarella cheese -

8. 24 ripe olive slices -

9. 24 orange sword picks or toothpicks -

How to cook deliciously - Skewered Eyeballs

1. Stage

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. Stage

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. Stage

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.