French Onion Soup Stuffed Mushrooms |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 24 |
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From the Pioneer Woman...can't WAIT to try these! Ingredients:
2 tablespoons butter |
2 whole large onions, halved and sliced thin |
1/4 cup beef broth |
7 dashes worcestershire sauce |
splash white wine |
1/2 cup gruyere cheese, grated (can use swiss) |
kosher salt |
24 whole crimini mushrooms, washed and stems removed |
fresh parsley, minced |
Directions:
1. 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.
2. 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.
3. 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.
4. Sprinkle minced parsley over the top and serve.
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