Mushroom Skulls

• 24 white mushrooms with stems, 12 large and 12 medium
• 1/2 cup balsamic vinegar

1. Special equipment: a small melon baller
2. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
3. Using a melon baller, scoop out 2 cavities in each mushroom cap for the skull's eye sockets.
4. Use a paring knife to cut a triangle for the nose area and to cut away lines in the stem for teeth.
5. Place each mushroom upside-down (cap-side down) on the prepared baking sheet.
6. Bake 15 minutes for the medium mushrooms and 20 minutes for the large.
7. Transfer to a paper towel-lined plate.
8. 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).
9. Heat the balsamic vinegar in a small pot over medium-high heat until reduced by half.
10. Cool to room temperature and drizzle over top of the mushroom skulls before serving.

white mushrooms, balsamic vinegar

Taken from www.foodnetwork.com/recipes/mushroom-skulls.html (may not work)