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French Onion Soup Stuffed Mushrooms

French Onion Soup Stuffed Mushrooms
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French Onion Soup Stuffed Mushrooms are a delicious bite-sized appetizer that captures the rich, caramelized sweetness of French onion soup combined with savory herbs and melted cheese, all served in juicy mushroom caps. Perfect for parties or cozy snacks, these low-carb, vegetarian-friendly morsels bring classic French flavors in an elegant and shareable form.

Ingredients

Scale

Mushrooms

  • 20 medium-sized button or cremini mushrooms, cleaned with stems removed

Onion Mixture

  • 3 large yellow or Vidalia onions, thinly sliced
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup beef or vegetable broth
  • Salt and pepper, to taste

Cheese

  • 1 cup grated Gruyère cheese, divided
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Prepare the Mushrooms: Gently clean mushrooms with a damp cloth and carefully remove the stems. Set the stems aside for the filling. Hollow out the caps enough to hold a generous stuffing without breaking.
  2. Caramelize the Onions: In a skillet, melt butter and olive oil over medium-low heat. Add the thinly sliced onions and a pinch of salt. Stir occasionally for 30-40 minutes until the onions turn a rich golden brown, sweet, and tender, building the classic French onion flavor.
  3. Add Garlic, Herbs, and Broth: Stir minced garlic, fresh thyme, and broth into the caramelized onions. Let the mixture simmer gently until most of the liquid evaporates, concentrating the flavors.
  4. Mix the Filling: Chop the reserved mushroom stems finely and sauté them with the onion mixture to amplify the earthy mushroom flavor. Season with salt and pepper, then stir in half of the grated Gruyère cheese to bind the filling.
  5. Stuff and Bake the Mushrooms: Fill each mushroom cap generously with the onion and cheese mixture. Top with the remaining Gruyère cheese and a sprinkle of Parmesan. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the cheese is bubbly and golden brown on top.

Notes

  • Choose medium-sized mushrooms for better stuffing capacity and even cooking.
  • Patience with slow caramelization is key to developing deep, sweet onion flavor.
  • Dry mushrooms thoroughly to avoid soggy filling.
  • Use fresh herbs like thyme or parsley for bright and authentic flavors.
  • Layer cheese inside and on top for a rich, melty crust.

Nutrition

Keywords: French onion soup, stuffed mushrooms, appetizer, party snack, vegetarian, low-carb, caramelized onions, Gruyère cheese

Find it online: https://gourmetglazing.com/french-onion-soup-stuffed-mushrooms/