French Onion Soup Stuffed Mushrooms
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French Onion Soup Stuffed Mushrooms
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 tbsp + 2 tsp butter divided
- 1 red onion diced
- 2 tbsp beef broth
- red wine splash
- 2-3 Worcestershire sauce dashes, to taste
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- 12-14 button mushrooms stems removed
- ¼ cup gruyere cheese shredded
- parsley fresh, 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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