French Onion Soup Stuffed Mushrooms

I really think I could be a vegetarian... honestly. I love nothing more than to just have a big plate of grilled veggies. I love all veggies like zucchini, carrots, eggplant, broccoli, onion, and especially mushrooms because they have such a meaty texture, which makes you feel like you're actually eating a meat dish when you're not. I saw some big mushroom caps at the grocery store, and I thought why not make some stuffed mushrooms. I stuffed these mushrooms with caramelized onions that are reduced in a beef broth-wine mixture, then topped them with some gruyere cheese. These would be perfect for a party or even as a vegetarian meal.

French Onion Soup Stuffed Mushrooms

For the Stuffed Mushrooms:

2T Butter

1 Large Vidalia Onion, Halved & Sliced Thick

¼C Beef Broth (or Vegetable Stock)

1t Worcestershire

1 Splash of White Wine

½C Gruyere Cheese, Grated

6 Large White Mushroom Caps, Washed & Stemmed

Salt & Pepper, To Taste

Chopped Parsley, For Garnish

Directions:
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