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Tender french onion stuffed mushrooms topped with bubbly melted Gruyère cheese and fresh parsley.

French Onion Stuffed Mushrooms

Rebecca Blumer
Tender mushroom caps are filled with rich caramelized onions and beef broth, then topped with grated Gruyère cheese and baked until warm, savory, and bubbly.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Snack
Cuisine French
Servings 8 servings
Calories 85 kcal

Equipment

  • Medium skillet
  • Large Skillet
  • Baking Dish

Ingredients
 

  • 2 tbsp. butter
  • 2 large onions halved and sliced thin
  • 1/4 c. beef broth
  • 7 dashes Worcestershire sauce
  • Splash red or white wine
  • 1/2 c. grated gruyère cheese can use swiss
  • Kosher salt
  • 24 white or cremini mushrooms washed and stems removed
  • Minced parsley

Instructions
 

  • Melt 1 tablespoon butter in a medium skillet over medium heat, then cook the sliced onions for 15 to 20 minutes, stirring occasionally. The onions should be very soft and turning a deep amber color.
  • Add the wine, beef broth, and Worcestershire sauce to the onions, and cook for another 5 minutes or until the liquid has reduced; set the filling aside. It should cling to the onions rather than run across the skillet.
  • Melt the remaining 1 tablespoon butter in a large skillet over medium heat, toss the mushrooms in it for 2 minutes, and sprinkle them with kosher salt. The caps should begin to soften while still holding their shape.
  • Arrange the caps hollow-side up in a baking dish, fill them with onions, and top them with Gruyère; bake uncovered at 325°F for 10 minutes, then broil for a couple of minutes. Remove them when the cheese bubbles and begins to brown lightly.
  • Scatter minced parsley over the mushrooms and serve them warm. The cheese should be melted and the caps tender enough to bite through.

Notes

Moisture tip: Thoroughly pat the cleaned mushroom caps dry, including inside the cavities, to keep excess water from collecting in the baking dish.
Filling cue: Allow the broth and wine to cook down until the onion filling looks thick and glossy before spooning it into the caps.
Reheating: Reheat leftover stuffed mushrooms in an oven-safe dish rather than the microwave to protect the texture of the cheese and keep the caps from turning rubbery.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 85kcalCarbohydrates: 3gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 17mgSodium: 200mgPotassium: 190mgFiber: 1gSugar: 2gVitamin A: 110IUVitamin C: 2mgCalcium: 75mgIron: 0.5mg
Keyword caramelized onion appetizers, french onion stuffed mushrooms, stuffed mushrooms
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