New Year’s Resolutions!
Well I don’t normally have one, used to have them when I was younger, but I never really stuck to them. I am thinking of having one this year though, and that is to drink less pop. This one is going to be hard for me. I love coke zero. But I have to drink more water. So there, my resolution for this year is to drink less pop and drink more water. Notice I did not say drink no pop, just less. I don’t think I can give it up completely. For me it’s more of a treat, than anything else.
Anyway this resolution has nothing to do with this recipe for stuffed mushrooms. I have another recipe for stuffed mushrooms but this one is a bit different. These mushrooms are stuffed with french onion soup ingredients. That’s right, these little stuffed mushrooms totally taste like french onion soup.
In a skillet add 2 tablespoons of butter and melt it over medium heat.
After the butter has melted, add the sliced onions. Now you have to cook the onions for about 20 minutes. This is the secret to french onion soup. Slowly cooking the onions.
To the onions, I also added the chopped mushroom stems, just because I didn’t want to throw them out. If you want this to truly be a french onion soup dressing, feel free to omit the mushroom stems.
After cooking the onions for 20 minutes or so, add some salt and pepper, the white wine and the Worcestershire sauce. You’ll now need to let it cook for another 5 minutes or so, so that the liquid cooks down.
When you’re done cooking the onions, set them aside. In another large skillet that is oven proof, melt a little bit more butter, about a tablespoon and add the mushrooms. You can sprinkle some salt and pepper over them. Cook them for a couple minutes on each side.
Cook them for a couple minutes on each side.
Spoon the onion filling in each mushrooms, about a tablespoon in each.
Top each mushroom with Gruyere cheese.
Bake the mushrooms for about 10 to 15 minutes at 325 F degrees or until the cheese has melted nicely and is golden brown.
I topped mine with some chives for some nice green color. These stuffed mushrooms make the perfect appetizer.
Printable recipe:
Ingredients:
- 2 tbsp butter
- 2 onions, sliced
- stems from 24 mushrooms
- 1 tsp Worcestershire sauce
- 1/4 cup white wine
- 1/2 cup Gruyere cheese
- salt and pepper to taste
- 24 Crimini mushrooms, stems removed
- 1 tbsp butter
- 1 tbsp chives, chopped
- salt and pepper to taste
Instructions:
- Preheat oven to 325 F degrees.
- In a skillet add 2 tablespoons of butter and melt it over medium heat.
- After the butter has melted, add the sliced onions. Now you have to cook the onions for about 20 minutes.
- To the onions, add the chopped mushroom stems.
- After cooking the onions for 20 minutes or so, add some salt and pepper, the white wine and the Worcestershire sauce. You’ll now need to let it cook for another 5 minutes or so, so that the liquid cooks down.
- In another large skillet that is oven proof, melt a little bit more butter, about a tablespoon and add the mushrooms. You can sprinkle some salt and pepper over them. Cook them for a couple minutes on each side.
- Cook them for a couple minutes on each side. Spoon the onion filling in each mushrooms, about a tablespoon in each.
- Top each mushroom with Gruyere cheese.
- Bake the mushrooms for about 10 to 15 minutes at 325 F degrees or until the cheese has melted nicely and is golden brown.
Enjoy!
This sounds absolutely amazing Jo!
You are a genius, love this recipe, bookmarked!!
Lol, thanks.