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Mushroom Skulls

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  • Level: Intermediate
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 25 min
  • Yield: 24 skulls
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24 white mushrooms with stems, 12 large and 12 medium

1/2 cup balsamic vinegar 


Special equipment:
a small melon baller
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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).
  4. 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.