Mushroom Skulls

Directions

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