The Watchers” Kick Off Our Eerie October Boneyard Syrah Pairings
October’s creeping in again, and so is our favorite tradition: pairing eerie, over‑the‑top snacks with the bold, brooding beauty of Boneyard Syrah. This year, we’re summoning a fresh lineup of spooky bites, each crafted to match the season’s darker mood and the haunting depth of our Halloween cellar favorite.
🕯️ From the shadows of the kitchen… a stare emerges.
First up: The Watchers. Mushroom & Mozzarella “Eyeballs” with Crispy Prosciutto are made up of tender cremini mushrooms with a halo of salty prosciutto, stuffed with pesto‑kissed mozzarella, and finished with a haunting olive pupil. They’re creepy enough to make your guests pause, but delicious enough that they’ll reach for seconds anyway.
Pair them with our 2022 Boneyard Syrah (or 2022 Grand Klasse Cabernet Sauvignon for an equally wicked match). Both wines bring a dark, structured intensity that plays beautifully with the savory prosciutto and earthy mushrooms.
These little eyeballs deliver the perfect mix of fun and flavor — ideal for any haunted gathering or cozy, spooky night in.
NOTE: Below is recipe one in our 2026 Eerie October series. More spooky pairings are on the way this month, each delicious on its own, but together? A haunted feast. Just add candlelight… and a brave palate.
The Watchers: Mushroom & Mozzarella “Eyeballs” with Crispy Prosciutto
Makes: 12 stuffed mushrooms
Recipe by: Tanya Miller
Suggested wine pairing: 2022 Boneyard Syrah & 2022 Cabernet Sauvignon Grand Klasse
Ingredients
- 12 large cremini mushrooms, approx. 2 inches in diameter
- 4 slices prosciutto, cut into 3 or 4 slices lengthwise (depending on your love of salty prosciutto)
- 12 Ciliegine mozzarella balls (cherry‑sized); we used premarinated
- 2-3 tsp pesto
- 1–2 Tbsp red wine
- 6 black olives, halved lengthwise
- Olive or avocado oil
Instructions
- Prepare the prosciutto “eyelids.”
Using an average sized fresh mushroom as a pattern/guide, loosely wrap each strip of prosciutto around it, then gently lift the prosciutto, still in a ring shape, and set on a baking sheet. Gently press each ring into a slight oval (think eye‑shaped), and bake at 375°F for 10 minutes until lightly crisp. Remove and set aside. Notes: Both the mushrooms and the prosciutto will shrink as they bake separately. You’ll eventually want the mozzarella balls to nestle inside the prosciutto halos. - Roast the mushrooms.
Brush or wipe the mushrooms clean and remove the stems. If needed, trim a bit of the inner edges so the mozzarella has a place to sit. Brush the tops with olive or avocado oil. Roast the mushrooms upside down on a rack in a baking sheet (so they don’t collect juices) at 425°F for 10–15 minutes, or until they reach your preferred doneness. - Carve the “eyeballs.”
While the mushrooms roast, use a paring knife to carve a small inverted triangle into each mozzarella ball – this will be for the pupils to sit in. Dribble a bit of red wine into the center and spill over the ball (for a bloodshot effect), then add a tiny spoonful of pesto (about ⅛ tsp) into the depression you carved. Note: - Season the roasted mushrooms.
Flip the roasted mushrooms upright. Add about ¼ tsp pesto to the inside of each and a light sprinkle of salt (skip if your pesto is salty). Broil for a few minutes until nicely browned. Remove and set aside. - Make the “pupils”.
Use a slightly larger straw to punch out a pupil from each olive half. Press the straw into the olive, slide the olive off, and use a toothpick to remove the small round piece inside the straw. - Assemble the Watchers.
Set each prosciutto oval on top of a mushroom, nestle the mozzarella eyeball inside, and finish by inserting the olive pupil. - Serve with a spooktacular pour of Boneyard Syrah — its dark, structured intensity is a great match for these savory little stares. Enjoy!
