French onion stuffed mushrooms are a delicious appetizer with all the flavors of the classic soup in one bite.
Hello, readers! I hope you all had wonderful holidays. We had an enjoyable Christmas. Our 7-year-old is still a firm believer in Santa, and was thrilled to receive two of the gifts that he had requested from Kris Kringle.
My husband got me a new Misen chef’s knife, which I already love, and a new backpack just for carrying a camera body and several lenses, which is a big improvement over the small cross-body case I had up until now.
Now it’s time to turn my attention to New Year’s Eve. We typically have a quiet evening. We take our son to watch fireworks at 6 p.m. Then we come back home, watch movies, play board games, and eat appetizers.
Even though it’s just the three of us (and technically, only two of us eat them), I typically make way too much food. There are just so many delicious recipes! One of my favorites are stuffed mushrooms.
For one thing, they are pretty easy to make. Cook up some filling, stuff into mushrooms, and roast! And there are so many flavor variations. These mushrooms contain all the flavors of French onion soup: caramelized onions, beef stock, bread, and cheese.
Leave yourself enough time to caramelize the onions. There’s no rushing that process! You can even make them a day of ahead of time, cool to room temperature and refrigerate overnight. Then, re-warm them int a saute pan before stuffing into the mushrooms.
- 12 whole cremini mushrooms, stems removed
- 1 yellow onion, thinly sliced
- 2 tsp fresh thyme leaves
- 3 tbsp unsalted butter
- 1/4 cup red wine
- 1/2 cup beef stock
- 1/4 cup plain bread crumbs
- 4 oz shredded Gruyere cheese
- Olive oil
- Salt and pepper
- Preheat your oven to 425 degrees. Line a sheet pan with tinfoil.
- Gently wipe the mushroom caps to remove any excess dirt. Brush the top of each mushroom cap with olive oil and sprinkle with salt. Place cap-side down on the prepared baking sheet.
- Melt the butter in a large stainless steel skillet over medium heat. Add the onions and thyme leaves, season with salt and pepper.
- Cook over medium heat, stirring occasionally, until the onions are soft and starting to brown, about 20 minutes.
- Add the 1/4 cup red wine to the pan, and cook until evaporated. Turn up the heat to medium-high, and add the beef stock to the pan and cook until reduced and the onions are coated. Remove from the heat.
- Sprinkle about half a teaspoon of bread crumbs inside each mushroom cap. Use a fork to pick up a few pieces of onion and stuff them into each mushroom cap. Sprinkle some gruyere cheese on top of each stuffed mushroom.
- Place the baking sheet in the oven and cook for about 15 minutes, until the mushrooms are soft and the cheese is melted.
- Remove from the oven and cool for 5 minutes on the baking sheet, then remove to a serving tray.
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Nutrition Information:Yield: 6 servings Serving Size: 2 mushrooms
Amount Per Serving: Calories: 242 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 41mg Sodium: 299mg Carbohydrates: 13g Fiber: 2g Sugar: 4g Protein: 12g