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mushroom skulls


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Cook Time: 25 minutes

Total: 1 hours, 5 minutes

Servings: 24

Cost: $0.53 /serving


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Step 1

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

Step 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.

Step 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).

Step 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.

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