|French Onion Soup Stuffed Mushrooms|
For the Stuffed Mushrooms:
1 Large Vidalia Onion, Halved & Sliced Thick
¼C Beef Broth (or Vegetable Stock)
1 Splash of White Wine
½C Gruyere Cheese, Grated
6 Large White Mushroom Caps, Washed & Stemmed
Salt & Pepper, To Taste
Chopped Parsley, For Garnish
1. In a medium skillet, melt 1T of butter over medium heat. Add onions and sauté for 15-20 minutes, stirring occasionally, until very soft. Splash in the white wine, beef broth, and Worcestershire. Then, cook the onion for another 5 minutes or until the liquid is cooked down. Set aside.
2. Melt 1T of butter in a large skillet over medium heat. Throw in the mushrooms and toss around for a couple minutes, just to start the cooking process. Sprinkle the mushrooms with salt.
3. Please the mushroom caps face down in a cupcake tin. Place a heaping spoonful of the caramelized onions, then top with the shredded gruyere cheese. Bake for 10 minutes at 325 to finish the cooking process. Then turn on the broiler and broil the tops of the mushrooms for a couple minutes or until golden brown.
4. Sprinkle with the chopped parsley and serve immediately.
source: the pioneer woman