Description
These French Onion Soup Stuffed Mushrooms capture the rich flavors of French onion soup in a handheld appetizer that’s perfect for any occasion.
Ingredients
Scale
- 12–16 large cremini or baby portobello mushrooms
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 large yellow onions, thinly sliced
- 1/4 cup dry sherry or beef stock
- 1 cup beef or vegetable stock
- 1/2 cup panko breadcrumbs
- 1–1¼ cups shredded Gruyère cheese
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- Remove the stems from the mushrooms and brush caps with olive oil.
- Cook sliced onions in butter and olive oil over medium-low heat until deep brown, about 30-40 minutes, stirring occasionally.
- Deglaze the pan with sherry or beef stock and reduce the added stock to about 1/2 cup.
- Cool the onion mixture slightly and mix in panko, Gruyère, thyme, salt, and pepper.
- Stuff each mushroom cap with 1-2 tablespoons of the filling.
- Place on a rimmed baking sheet and roast at 400°F (200°C) for 12-15 minutes.
- Broil for an additional 1-2 minutes to brown the cheese.
Notes
For a creamier filling, stir in softened cream cheese. To keep mushrooms from becoming soggy, drain excess liquid from the cooked onions.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 stuffed mushroom cap
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg