Mushroom Skulls
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
61
Sourness
41
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Special equipment: a small melon baller Preheat the oven to 375 degrees F
3
Line a baking sheet with parchment paper
4
Using a melon baller, scoop out 2 cavities in each mushroom cap for the skull's eye sockets
5
Use a paring knife to cut a triangle for the nose area and to cut away lines in the stem for teeth
6
Place each mushroom upside-down (cap-side down) on the prepared baking sheet
7
Bake 15 minutes for the medium mushrooms and 20 minutes for the large
8
Transfer to a paper towel-lined plate
9
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)
10
Heat the balsamic vinegar in a small pot over medium-high heat until reduced by half
11
Cool to room temperature and drizzle over top of the mushroom skulls before serving