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French Onion Soup Stuffed Mushrooms

French Onion Soup Stuffed Mushrooms

I made these French onion soup stuffed mushrooms after seeing a recipe on The Pioneer Woman’s site. Although they took a bit of time to make, they were worth it! My son and I are huge French onion soup fans and I love stuffed mushrooms so this recipe sounded really tasty to me. What’s not to love about tender buttery mushrooms filled with caramelized onions and topped with gooey Gruyere cheese? These French onion soup stuffed mushrooms didn’t last long–my son and I finished the whole batch within minutes.

French Onion Soup Stuffed Mushrooms

How to Make French Onion Soup Stuffed Mushrooms

In a medium skillet, melt 1 tablespoon butter over medium heat. Add the sliced onions and saute for 25 to 30 minutes, stirring occasionally, until very soft. Side Note: Add a little water to the onions if they get dry while cooking.

Add in broth, a splash of wine, and Worcestershire sauce. Cook for another 5 minutes, or until liquid is cooked down. Season with sea salt and freshly cracked pepper, set aside.

Preheat the oven to 325 degrees.

Melt 2 teaspoons of butter in a large cast iron skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Season with sea salt and freshly cracked pepper, to taste

Place mushroom caps face down in the skillet. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top.

French Onion Soup Stuffed Mushrooms

Bake for 10-11 minutes, or until cheese is melted and gooey.

Remove from the oven and sprinkle fresh parsley on top. Serve immediately. Enjoy.

French Onion Soup Stuffed Mushrooms

French Onion Soup Stuffed Mushrooms

French Onion Soup Stuffed Mushrooms

Prep Time: 45 minutes
Course: Appetizer
Cuisine: American
Servings: 2 - 4
Author: Pam / Original by The Pioneer Woman

Ingredients

  • 1 tbsp + 2 tsp butter, divided
  • 1 red onion, diced
  • 2 tbsp beef broth
  • Splash of red wine
  • 2-3 dashes of Worcestershire sauce, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 12-14 button mushrooms, stems removed
  • 1/4 cup Gruyere cheese, shredded
  • Fresh parsley, minced

Instructions

  • In a medium skillet, melt 1 tablespoon butter over medium heat. Add the diced onions and saute for 25 to 30 minutes, stirring occasionally, until very soft. Side Note: Add a little water to the onions if they get dry while cooking.
  • Add in broth, a splash of wine and Worcestershire sauce. Cook for another 5 minutes, or until liquid is cooked down. Season with sea salt and freshly cracked pepper, set aside.
  • Preheat the oven to 325 degrees. 
  • Melt 2 teaspoons of butter in a large cast iron skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Season with sea salt and freshly cracked pepper, to taste.
  • Place mushroom caps face down in the skillet. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top.
  • Bake for 10-11 minutes, or until cheese is melted and gooey.  
  • Remove from the oven and sprinkle fresh parsley on top. Serve immediately. Enjoy. 
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4 Comments

  1. They look very good Pam and a clever creation from Ree.

  2. That sounds just so delicious, thanks for this recipe. Keep well Diane