Start by cleaning 12 cremini mushrooms with a damp paper towel to remove any dirt. Carefully hollow out the centers using a small spoon or a melon baller, ensuring the caps remain intact. Arrange the cleaned mushroom caps stem-side down on a baking sheet, ready to be filled with the delicious tofu ricotta later.

In a food processor, combine 1 block of extra-firm tofu, 2 minced garlic cloves, 2 tablespoons of lemon juice, 1 teaspoon of Italian seasoning, ½ teaspoon of onion powder, and salt and black pepper to taste. Blend the mixture until smooth and creamy, about 2-3 minutes, ensuring there are no lumps.

While the tofu ricotta is blending, preheat your oven to 350°F (175°C). This temperature will ensure the stuffed mushrooms cook evenly, creating a tender texture.

Using a teaspoon, drizzle balsamic vinegar into each hollow mushroom cap to enhance flavors and keep the mushrooms juicy.

With a piping bag or a plastic ziplock with one corner snipped, carefully fill each mushroom cap with the creamy tofu ricotta mixture.

Finely chop a handful of sun-dried tomatoes and sprinkle them over each filled mushroom cap. Gently press to resemble eerie veins.

Slice black olives into thin rounds and place one slice on top of each stuffed mushroom to represent the pupil of the eyeball.

Place the assembled stuffed mushroom eyeballs in the preheated oven and bake them for 10-15 minutes until the caps wrinkle slightly, maintaining moisture.