French Onion Soup Stuffed Mushrooms Recipe
French Onion Soup Stuffed Mushrooms Recipe - My favorite French Onion Soup meets stuffed mushrooms in this delicious appetizer recipe!
Prep Time5 mins
Cook Time35 mins
Resting time5 mins
Total Time40 mins
- 24 whole fresh mushrooms cleaned and stems removed with stems chopped
- 1 medium onion thinly sliced
- 1 tablespoon butter
- 1/4 cup beef broth
- 1 slice sourdough bread
- 1/2 teaspoon Stone House Seasoning
- 1/2 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- chopped fresh parsley optional
Preheat oven to 450º F. Arrange clean mushroom caps with the open cavity up on a parchment paper lined baking sheet.
Add chopped mushroom stems, sliced onion, and butter to a medium skillet set over medium heat. Cook until the onions are tender, about 7 minutes. Add the beef stock and cook until the onions are glazed and caramelized, about 10 more minutes.
Meanwhile, pulse the bread in a blender or food processor until you have made breadcrumbs. Toss with Stone House Seasoning and fill each of the mushroom caps with the seasoned bread crumbs.
Top the breadcrumbs with the onion mixture and then top with grated cheeses. Bake in the oven for 15 minutes. Remove from the oven and allow to rest on the pan to cool slightly before serving, about 5 minutes. Top with fresh parsley, if using, and serve.
Prepare French Onion Soup Stuffed Mushrooms as directed without baking. Cover the baking sheet and store in the refrigerator up to 3 days. At least 45 minutes prior to time to serve, remove the cover of the baking sheet and bake as directed. The stuffed mushrooms may take an additional few minutes to cook if baking straight from the refrigerator.
Serving: 2mushrooms | Calories: 79kcal | Carbohydrates: 10g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 193mg | Potassium: 630mg | Fiber: 2g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 4.7mg | Calcium: 33mg | Iron: 1.2mg