Recipe courtesy of The Kitchen
Show: The Kitchen
Save Recipe Print
Total:
1 hr 5 min
Active:
25 min
Yield:
24 skulls
Level:
Intermediate
Total:
1 hr 5 min
Active:
25 min
Yield:
24 skulls
Level:
Intermediate

Ingredients

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.

More from:

The Kitchen

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Filet Mignon with Mushroom Red Wine Sauce

Recipe courtesy of Katie Lee

Mushroom Risotto

Recipe courtesy of Tyler Florence

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Sausage-Stuffed Mushrooms

Recipe courtesy of Ina Garten

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Oven Roasted Mushrooms

Recipe courtesy of Michele Urvater

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories