Mushroom Skulls

1. 1

   Special equipment: a small melon baller

2. 2

   Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

3. 3

   Using a melon baller, scoop out 2 cavities in each mushroom cap for the skull's eye sockets.

4. 4

   Use a paring knife to cut a triangle for the nose area and to cut away lines in the stem for teeth.

5. 5

   Place each mushroom upside-down (cap-side down) on the prepared baking sheet.

6. 6

   Bake 15 minutes for the medium mushrooms and 20 minutes for the large.

7. 7

   Transfer to a paper towel-lined plate.

8. 8

   Allow to sit and come to room temperature (the mushrooms will expel a lot of water at this point; use the paper towel to absorb the moisture).

9. 9

   Heat the balsamic vinegar in a small pot over medium-high heat until reduced by half.

10. 10

    Cool to room temperature and drizzle over top of the mushroom skulls before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.