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French Onion Soup Stuffed Mushrooms

  • 8servings

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Source: thepioneerwoman.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 Tablespoons Butter

  2. 2 whole Large Onions, Halved And Sliced Thin

  3. 1/4 cup Beef Broth

  4. 7 dashes Worcestershire Sauce

  5. Splash Of Red Or White Wine

  6. 1/2 cup Grated Gruyere Cheese (can Use Swiss)

  7. Kosher Salt

  8. 24 whole White Or Crimini Mushrooms, Washed And Stems Removed

  9. Minced Parsley

Instructions Jump to Ingredients ↑

  1. In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute 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.

  2. 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.

  3. Place mushroom caps face down in a baking dish. Heap cavity with sauteed 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.

  4. Sprinkle minced parsley over the top and serve.

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