I’ll admit I don’t particularly like onions but this recipe made me think otherwise. I love stuffed mushrooms in any form and this is a fun variation on them. You’ll love these and so will your guests. Watch them disappear before your eyes!
French Onion Soup Stuffed Mushrooms
2 tablespoons butter
2 whole large onions, halved and sliced thin
¼ cups beef broth
7 dashes Worcestershire sauce
Splash of red or white wine
½ cups grated Gruyere cheese (can use Swiss)
24 whole white or crimini mushrooms, washed and stems removed
In a medium skillet melt 1 tablespoon butter over medium heat. Add onions and sauté for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.
Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.
Place mushroom caps face down in a baking dish. Heap cavities with sautéed mushrooms, and then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.
Sprinkle minced parsley over the top and serve.