French Onion Stuffed Mushrooms
You Will Need:
- 2 Tbsp. Butter
- 2 Whole Large Onions, Halved and Sliced Thin
- 1/4 Cup Beef Broth
- 7 Dashes of Worcestershire Sauce
- Splash of Red or White Wine
- 1/2 Cup Grated Gruyere Cheese (Can Use Swiss as a Substitute)
- Kosher Salt (To Taste)
- 24 Whole White or Crimini Mushrooms, Washed and Stems Removed
- Minced Parsley
Preparation:
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 Gruyere 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 Gruyere starts to bubble and slightly turn brown.
Sprinkle minced parsley over the top and serve.
Recipe Via: The Pioneer Woman
