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This French Onion Stuffed Mushrooms recipe is where gourmet meets comfort in a bite-sized wonder. Imagine this: tender mushrooms bursting with the flavors of caramelized onions, a splash of white wine, and oozing with melted Gruyère cheese, all just begging to be devoured.
This French Onion Stuffed Cremini Mushrooms recipe is like a little black dress for your dinner table; it never goes out of style and always impresses. First off, each mushroom cap cradles a treasure trove of caramelized onions, kissed with white wine and Worcestershire sauce. Then, just when you think it can’t get any better, a blanket of melted Gruyère cheese wraps it all up into an unforgettable bite. Trust me, one taste and you’re hooked!
- Unsalted Butter: The king of creaminess, making those onions and mushrooms mouthwateringly soft. If you’re dairy-free, swap it out for a plant-based butter or even olive oil.
- Onions: These babies caramelize into a sweet, flavorful base for the filling. If you want a milder flavor, you could use shallots.
- Mushroom Stems: Waste not, want not! These add texture and earthiness to the onion mixture. No stems? Just chop up some extra mushrooms.
- Worcestershire Sauce: Adds that “what’s that secret ingredient?” complexity. For a vegetarian version, use a plant-based Worcestershire sauce or a splash of soy sauce for that umami kick.
- White Wine: Gives a touch of acidity and depth. You can easily use chicken broth if you’re avoiding alcohol.
- Gruyère Cheese: Ah, the gooey melty magic. Emmental or Swiss cheese can stand in if Gruyère took a day off at your grocery store.
- Salt & Pepper: The basics, but oh-so-crucial for seasoning. Feel free to use sea salt, kosher salt, or even a flavored salt if you’re feeling fancy.
- Cremini Mushrooms: These are your tasty vessels. White mushrooms work too, but creminis have more flavor, in my opinion.
- Chives: A final pop of color and mild oniony flavor. Green onions or even a sprinkle of fresh parsley can sub in if you’re out of chives.
Oh, get ready to become the kitchen hero, because making these French Onion Stuffed Cremini Mushrooms is a breeze! First, fire up that oven and get your onions caramelizing in a skillet with some butter until they’re golden and luscious. Toss in chopped mushroom stems, a splash of white wine, and Worcestershire sauce, letting it all simmer to perfection.
Meanwhile, sear the mushroom caps in another skillet, and then stuff those bad boys with your onion mixture. Top each one with a heap of Gruyère cheese and bake until they’re bubbly and golden. Before you know it, you’ve got a tray of these irresistible gems just begging to be devoured!
- Type of Onion Matters: Go for yellow or Vidalia onions for the best natural sweetness when caramelizing. Red onions can be a bit too sharp for this recipe.
- Wine Wisdom: If you wouldn’t drink it, don’t cook with it! A decent quality white wine like a Chardonnay or Pinot Grigio can make a world of difference in the depth of flavor.
- Mushroom Prep: Before stuffing, use a damp paper towel to clean the mushroom caps. They’re like little sponges and will soak up water if you rinse them, which we don’t want.
- Cheese Choices: While Gruyère is heavenly, don’t be afraid to mix it up. A smoky Gouda or sharp Cheddar can put a fun twist on the recipe.
- Oven Watch: Keep an eye on these babies while they’re baking. Ovens vary, and you want that cheese melted but not burnt. A quick broil at the end can give you that perfect golden-brown top!
Oh, if you happen to have any of these left (which would be a miracle, let’s be real), storing them is a piece of cake. Just pop them into an airtight container and slide them into the fridge, where they’ll be good for up to 3 days.
Now, if you’re thinking of making a big batch and freezing them, hold your horses! The cheese and the mushrooms can get a bit wonky texture-wise when frozen and thawed. So, while you could freeze them, I’d say they’re best enjoyed fresh.
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For the filling
- 2 tablespoon butter (unsalted)
- 2 onions (sliced)
- 24 mushroom stems
- 1 teaspoon Worcestershire sauce
- ¼ cup white wine
- ½ cup Gruyere cheese
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 24 cremini mushrooms (stems removed (needed for filling))
- 1 tablespoon butter (unsalted)
- 1 tablespoon chives (chopped)
- Preheat oven to 325℉.
- 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.
- 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. 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℉ or until the cheese has melted nicely and is golden brown.
- Opt for yellow onions for the sweetest caramelization.
- Use a good quality white wine that you’d enjoy drinking.
- Make sure to clean mushroom caps with a damp paper towel for best results.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.