Mushroom Skulls

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*White Button Mushrooms, we used 37 mushrooms

*Melon Baller

*Paring Knife

*1/2 cup Balsamic Vinegar *Balsamic Reduction, cook in a small sauce pan on low until reduced at least by half (1/4 cup)
Wash/rinse the mushrooms and wipe dry. Carve mushrooms by using melon baller to scoop out the eye sockets or cut out with paring knife.  Then with a paring knife, cut out the triangle nose and cut 3 straight notches in the mushroom stem for teeth.

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Cook the mushrooms cap side down, on a Silpat 1/2 baking sheet in the oven on 350*F. For 15 minutes or until sized desired. Allow the cooked mushroom skulls to cool on paper towels for the water that will be released from the mushrooms.

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Place shrunken mushroom skulls in bowl and drizzle with the balsamic reduction and serve.

Recipe Adapted from Food Network

Balsamic Reduction Sauce

Enjoy!

Lindy