Mushroom Skull Bruschetta

Mushroom Skull Bruschetta

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 1 1/4 lbs small white button mushrooms
• 1 baguette
• 6 oz grated gruyere cheese
• 6 tbsp (88.7ml) butter
• Fresh thyme
• Balsamic vinegar
• Red pepper flakes
• 1 clove garlic

Method:

Start by cutting your mushrooms in half. Using a small piping tip, cut two holes into the rounded half of the mushroom caps to create eyes. Using a paring knife, cut short parallel lines on the stems to create teeth.

Sauté the mushrooms in butter with some chopped thyme, garlic and chili flakes. Season with salt and deglaze with balsamic vinegar.

Slice baguette on a bias and toast in a pan with butter. Once toasted on both sides, add cheese and melt in a hot oven. Top off with sautéed mushrooms and garnish with thyme.