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Monday, January 16, 2012

French Onion Stuffed Mushrooms



I found this on the Pioneer Woman's website:  http://thepioneerwoman.com/. I discovered her a couple months ago, and her recipes are great!

  • 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

Preparation Instructions

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.

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