Your guest will loves these stuffed mushrooms for the upcoming holiday season. They are easy prep ahead of time and bake as you need them. I love the idea of combining stuffed mushrooms with French onion soup flavors.
French Onion Soup Stuffed Mushrooms
(Adapted from Pioneer Woman)
2 Tablespoons Butter2 whole Large Onions, Halved And Sliced Thin
1/4 cup Beef Broth
7 dashes Worcestershire Sauce
Splash Of Red Or White Wine
1/2 cup Grated Gruyere Cheese (can Use Swiss)
Kosher Salt
24 whole White Or Crimini Mushrooms, Washed And Stems Removed
Minced Parsley
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 cavity with sautéed mushrooms, 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.
