Wednesday, March 28, 2012

French Onion Soup Stuffed Mushrooms

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I love stuffed mushrooms. I love mushrooms in general, but they're even better when they're piled high with a delicious filling. I usually just have mushrooms that are stuffed with some kind of breadcrumb mixture. It's easy, simple, and gets me the results I want. But these? The stuffed mushrooms are on a whole other level.

French Onion Soup is easily one of my favorite soups, so it's no surprise that taking those same ingredients and packing them into a tiny mushroom would give great results. We had these as a side dish, but next time I'm definitely serving them as an appetizer. They're easy enough to make and I'm sure they'd be a real crowd pleaser. Enjoy!

Printable Recipe


  • 2 tbsp. butter
  • 2 whole large onions, sliced thin
  • 1/4 cup beef broth
  • 7 dashes Worcestershire sauce
  • 1/2 cup Muenster cheese, grated
  • 24 whole white or crimini mushrooms, washed and stems removed
  • Parsley, minced
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 Muenster 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 Muenster starts to bubble and slightly turn brown.

Remove from oven and place on a paper towel to blot the excess liquid. Sprinkle minced parsley over the top and serve.

Source: Adapted from Pioneer Woman

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