- Level: Intermediate
- Total: 1 hr 5 min (includes cooling time)
- Active: 25 min
- Yield: 24 skulls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 9
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
- Level: Intermediate
- Total: 1 hr 5 min (includes cooling time)
- Active: 25 min
- Yield: 24 skulls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 9
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
Ingredients
Directions
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.
