SKEWERED EYEBALLS

Skewered Eyeballs image

Someone is watching! These stuffed mushrooms are awfully tasty. The toothpicks look threatening, but they help folks grab their share of the finger food.-Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 9

Previous Next

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

Steps:

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., 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., 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.

Nutrition Facts : Calories 51 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 82mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.