Nov 23 2010
Important note: this recipe has absolutely nothing to do with Thanksgiving.
I’m so glad I got that out. I feel cleansed!
I whipped up these little mushroom appetizers yesterday for two reasons:
1. I love stuffed mushrooms in any form and am always thinking of fun little variations.
2. I wanted to.
You’ll love these! Make them for a Thanksgiving appetizer or (fast forward!) holiday party. Watch them disappear before your eyes.
(And here are a couple of other ‘shroom recipes if you’d like to have a variety):
Begin by cutting an onion in half from root to tip. Next, peel off the skin and slice the onions thinly.
Melt butter in a medium skillet.
Throw in the onions and toss them around.
Cook for about fifteen minutes, then pour in wine and broth.
You can leave out the wine if you’re a good girl or boy.
When it comes to cooking with wine, I’m not a good girl.
I’m also not a boy.
I realize that made no sense.
Let the onions cook down until most of the liquid is gone, about 5 minutes. Then splash in some Worcestershire sauce. Stir it around to combine.
Grab some mushrooms and pull off the stems.
Melt some butter in a large skillet.
Throw in the mushrooms.
Sprinkle on a little salt, then just toss them around to cook ‘em for a couple of minutes.
But just a couple.
Put the mushroom caps in a baking dish.
Fill the caps with a nice amount of onions. You want to taste these suckers!
Next, grate up some Gruyere cheese.
Yum and a half.
(You can also use Swiss.)
Sprinkle a generous amount of Gruyere on the top of the ‘shrooms.
Then bake ‘em in a 325 degree oven for about 10 to 15 minutes, or until the cheese is melted. Then crank up the broiler in the oven and let them broil for a couple of minutes, or until just starting to turn brown on top.
Sprinkle on some minced parsley, just to finish them off.
They’ll be nice and moist on the bottom…
So you can set them on a paper towel for a sec, just to blot the excess moisture.
Serve them to hungry humans.
(That includes you!)
You’ll absolutely love them.
Here’s the printable:
Recipe: French Onion Soup Stuffed Mushrooms
| | |
- 2 Tablespoons Butter
- 2 whole Large Onions, Halved And Sliced Thin
- ¼ cups Beef Broth
- 7 dashes Worcestershire Sauce
- Splash Of Red Or White Wine
- ½ cups Grated Gruyere Cheese (can Use Swiss)
- Kosher Salt
- 24 whole White Or Crimini Mushrooms, Washed And Stems Removed
- Minced Parsley
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.