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!
- 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
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