Recipe

French Onion Soup Stuffed Mushrooms

by Ree on November 22, 2010 in Appetizers, Canapes

4.88 Mitt(s) 9 Rating(s)

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Recipe Description

Mushrooms stuffed with all the goodness of French onion soup. A delightful appetizer for your holiday dinner party!

Preparation Instructions

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.

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 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.

Sprinkle minced parsley over the top and serve.

Ingredients

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)
Kosher Salt
24 whole White Or Crimini Mushrooms, Washed And Stems Removed
Minced Parsley

9 Reviews | Be the first to review!

Reviews

Karen Riley on 11.23.2010

I saw this picture and literally got up from the desk, went to the kitchen and made these. (I actually had a small block of Gruyère cheese in the fridge!) They were easy to make and looked like a restaurant appetizer. I don’t know if it was the caramelized onions or the Worcestershire sauce in the onions that made this so good, or the melted Gruyère on top or the little hint of salt on the mushrooms. And you’re were right, you want to taste those onions! Awesome recipe!

beefisbest on 12.1.2010

These were a big hit as Thanksgiving appetizers!! Even though I used water instead of broth, swiss cheese instead of Gruyere and forgot to salt the mushrooms… it was a busy day I can’t wait to try them again!

Liz on 12.13.2010

I took these to a Christmas party last night and they were a HUGE hit! They didn’t last very long and people were asking all night if there were any of them stashed away somewhere. The batch of onions I made was enough for 36 Crimini mushrooms, but some were very small and only held a tiny amount of onions. I went out on a limb taking a dish that I’ve never made before, but am so glad I did. And not to mention that they were easy to wihp up right before we went! I can’t wait to take them other places this holiday season. You’ve out-done yourself again, Ree!

katief1002 on 12.21.2010

I made these for a football party at my house a few weeks ago and they were a HUGE hit! Soooooo incredibly delicious!!! Love love love love love!

amyb419 on 12.25.2010

Very yummy and VERY easy to whip together! We had them Christmas morning and they were a huge hit!

Shelly on 1.26.2011

Delicious and a hit at Bunco! I used swiss cheese, they were not too time consuming to make disappeared in a flash.

hollymatic on 4.22.2011

These came out surprisingly sweet b/c I didn’t use the white wine when caramelizing the onions. I think what most French Onion soups are missing is the beefy flavor. Soy sauce (I know it sounds crazy but America’s Test Kitchen swears by it) would take these to the next level for me personally. I LOVE the step-by-step photos on The Pioneer Woman’s blog, and they were really worth a try.

ambibambi on 5.18.2011

I have made these many times and they rock! I leave out the wine because I don’t drink it so never have any around, but it doesn’t matter they are still awesome!

Alexis on 12.26.2011

Direct quote from one of the people I shared these with – “restaurant-quality appetizer” – they are amazing! Will definitely keep this recipe around. I love how easy these are to make as well!

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