Mushroom Skulls

Total Time:
50 min
Prep:
5 min
Inactive:
20 min
Cook:
25 min

Yield:
24 skulls
Level:
Intermediate

Ingredients
  • 24 white mushrooms with stems, 12 large and 12 medium
  • 1/2 cup balsamic vinegar
Directions
Watch how to make this recipe.
  • Special equipment: a small melon baller

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

  • Using a melon baller, scoop out 2 cavities in each mushroom cap for the skull's eye sockets. Use a paring knife to cut a triangle for the nose area and to cut away lines in the stem for teeth. Place each mushroom upside-down (cap-side down) on the prepared baking sheet.

  • Bake 15 minutes for the medium mushrooms and 20 minutes for the large. Transfer to a paper towel-lined plate. 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).

  • Heat the balsamic vinegar in a small pot over medium-high heat until reduced by half. Cool to room temperature and drizzle over top of the mushroom skulls before serving.


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    This recipe is featured in:

    The Kitchen