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French Onion Soup Stuffed Mushrooms
Serves 4
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Ingredients:
| 2 tablespoons Butter |
| 2 whole large onions, halved and sliced thin |
| 1/4 cup beef broth |
| 7 dashes Worcestershire Sauce |
| 1 splash Red or White Wine |
| 1/2 cup grated Gruyere Cheese |
| 1/4 teaspoon kosher salt |
| 24 whole White or Crimini Mushrooms, washed and stems removed |
| Minced parsley |
Directions:
- In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and sauté 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 mushrooms cap face down in baking dish.
- Heap cavity with sautéed mushrooms, and then sprinkles Gruyere over the top.
- Bake 10 minutes at 325 degrees F. Turn on broiler and broil for a couple minutes, until the top of the Gruyere starts to bubble and slightly turn brown.
- Sprinkle minced parsley over the top and serve.
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