Shelly's Recipe

FRENCH ONION SOUP STUFFED MUSHROOMS

Category: Stuffed Mushrooms

2 tablespoons butter
2 whole large onions, halved and sliced thin
1/4 cup beef broth
7 dashes Worcestershire sauce
Splash of red or white wine
1/2 cup grated Gruyere cheese (can use Swiss)
Kosher salt
24 whole white or Crimini mushrooms, washed and stems removed
Minced parsley

In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.

Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown. Sprinkle minced parsley over the top and serve. Servings: 8