The Pioneer Woman’s French Onion Soup Stuffed Mushrooms

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PREP TIME: 20 Minutes

DIFFICULTY: Easy
COOK TIME: 30 Minutes
SERVINGS: 8 Servings
  • 2 Tablespoons Butter
  • 2 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
  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.
  4. 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. 
  5. Sprinkle minced parsley over the top and serve.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach