Healthy Halloween Vegan Garlic Mushroom Skulls

You’ve probably found this recipe because you are looking for healthy Halloween food ideas but keep finding the same 3 recipes for oranges that look like pumpkins, hot dogs that look like mummies, and some version of spooky pizza. Welcome to something a little different!

Mushroom Skull Main Recipe Images_2

Don’t get me wrong, my kids love spooky pizza and sweet mandarins! They are super fun ideas! This year though, I’ve been looking to try something a little different. Because there is usually so many sweets for Halloween, I wanted to try something savoury that even Mum and Dad would want to eat.

Mushroom Skull Main Recipe Images_3

These little mushroom skulls are actually really easy to make and are full of flavour. The toasted and seasoned bread crumbs really make this recipe. Maybe it’s a texture thing, but my kids love this combination. Just be sure to keep an eye on the bread crumbs so they don’t get too toasty.

Mushroom Skull Main Recipe Images

We do eat a lot of mushrooms (and other veggies for that matter) since my older son doesn’t eat meat; But if your kids are not familiar with mushrooms yet, this is a super recipe to start! I mean what kid doesn’t want to eat a spooky skull on Halloween!?

This healthy Halloween recipe is sponsored by Dunnes Stores and you can find all of the amazing ingredients in store! If you make this recipe please do tag me on Instagram #babyledfeeding & Facebook @babyledfeeding! I always love seeing your creations.



Healthy Halloween food! Garlic mushroom skulls. Vegan, vegetarian, dairy free, nut free, egg free and kid friendly!

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 20 minutes
      • TOTAL TIME
      • 30 minutes
      • SERVES
      • 8 Children

What goes in...

  • Mushrooms
  • 8 mushrooms
  • 4 cloves garlic crushed
  • Juice 1/2 lemon
  • 1 tablespoon rapeseed oil
  • Pepper to season
  • Seasoned Breadcrumbs
  • 2 cups brown bread crumbs
  • 2 cloves garlic crushed
  • 1 handful fresh parsley finely chopped
  • 1 tablespoons rapeseed oil

How to make it...

  1. Pre-heat oven to 180ºC. (350°F)
  2. Start by cutting the mushroom skulls by carving out 2 triangles for eyes and 1 triangle for a mouth. Place onto a baking tray flat side down.
  3. Add the crushed garlic, lemon juice, oil and season with a little pepper, then use your fingers to rub the oil and lemon mixture all over the mushrooms.
  4. In a separate baking tray, add the brown bread crumbs, crushed garlic, parsley and rapeseed oil, then using a spoon stir well.
  5. Bake the mushrooms for 20 minutes and the breadcrumbs for 12-15 minutes. They should be crispy and toasted but not too browned.
  6. To serve, spoon the breadcrumbs into a bowl, for older children add a skewer through the head of the mushrooms and place onto the breadcrumbs. Spoon the juice from the mushrooms over and serve warm.