Juicy button mushrooms are stuffed with herbed cream cheese and topped with black olive “spiders” for a spooky Halloween party snack. They’re as fun to make as they are to eat!
Preheat oven to 375°F (190°C).
Brush mushrooms lightly with olive oil, season with salt and pepper.
Arrange them cavity-side up on a parchment-lined baking tray.
In a bowl, mix cream cheese, Parmesan, garlic, parsley, thyme, paprika, salt, and pepper until smooth.
Spoon filling into mushroom caps, mounding slightly.
Bake mushrooms for 12–15 minutes, until tender and filling is golden.
Let cool slightly before decorating (so olives don’t slide off).
Place one olive half on top of each mushroom as the “spider body.”
Arrange 4 olive slivers on each side as spider “legs.”
Serve immediately, or keep at room temperature for up to 1 hour before serving.
Arrange on a dark serving tray with parsley or kale leaves for a “forest floor” effect.
Scatter plastic spiders or cobweb decorations around for extra Halloween flair.
Pair with other themed bites like Pumpkin Deviled Eggs or Monster Guacamole Cups.
Make-ahead: Bake stuffed mushrooms, cool, and store in fridge up to 1 day. Reheat and decorate before serving.
Spicy version: Add a pinch of cayenne or chopped jalapeño to the filling.
Vegetarian option: Already vegetarian, but can swap Parmesan for nutritional yeast for a vegan twist with dairy-free cream cheese.
Bigger batch: Recipe can easily be doubled for large parties.
4 servings