French Onion Soup Stuffed Mushrooms


Merry Christmas!!  I hope that you all had a wonderful day visiting with family and friends.  

I found this recipe on Pioneer Woman and ever since I've been looking for an excuse to make them.  When my aunt asked me to bring something to Christmas Eve at my grandparents' house, I finally decided that I would bring these along with my ribbon jello (recipe to come).  I felt kind of bad suggesting these, since my aunt doesn't like mushrooms, but she actually sounded excited about them.  Her thought process was that my uncle loves them, and since she won't make them, he will be happy.  Good enough for me!  These mushrooms were great and they went so fast!

2 tablespoons Butter
2 large Onions, halved and sliced thin
1/4 cups Beef Broth
7 dashes Worcestershire Sauce
Splash of Red or White Wine
1/2 cup Gruyere or Swiss Cheese, grated
Kosher Salt
24 White or Crimini Mushrooms, washed and stems removed
Minced Parsley

In a medium skillet, melt 1 tablespoon of butter over medium heat.  Add the onions and saute for 15-20 minutes, stirring occasionally, until very soft.  Splash in the wine, broth, and Worcestershire.  Cook another 5 minutes, or until the liquid has cooked down.  Set aside.  Melt the remaining tablespoon of butter in another large skillet over medium heat.  Throw in the mushrooms and toss for about 2 minutes, just to start the cooking process.  Sprinkle the mushrooms with salt.  Place the mushroom caps face down in a baking dish.  Heap the cavity with sauteed onions, then sprinkle with the cheese.  Bake at 325 degrees for about 10 minutes.  Turn on the broiler and broil for a couple of minutes, until the top of the cheese becomes brown and bubbly.  Sprinkle minced parsley over the top and serve.