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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)


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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.


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Place mushroom caps face down in a baking dish. Heap cavity with sautéed mushrooms, then sprinkle Gruyere over the top.


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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.

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Sprinkle minced parsley over the top and serve.

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