Recipe Box, French Onion Stuffed Mushrooms with Gruyere & Rosemary croutons
We had a lovely escape last weekend to Destin Florida
Weather was stunning
We visited lots of old familiar places
We haven’t been to Destin since our children were little. We have a vacation home 2 hours west in Orange Beach, Al so if we go to the coast we are usually there. It was fun to revisit some old hot spots and revive some memories
We went to a very gorgeous wedding
There was lots of eye candy
I got lots of decor and tablescape ideas
Waiters served delicious canapes from silver trays during the cocktail hour as we watched the sun setting over the Gulf
In a big white tent on the beach
It put me in the mood to create some fancy dancy appetizers of my own…
Like these French Onion Stuffed Mushrooms with Gruyere and Rosemary Croutons
Not hard to make, but there are a few steps~
Caramelize the onions low and slow until they are a beautiful deep gold, about 20 minutes
While this is happening make the croutons. I toasted 2 slices of this Rosemary Sea Salt bread from Fresh Market and then cut it up. You can use french bread and season with rosemary and sea salt, or use some homemade Rosemary Salt. You can see the post on making it here
When onions are done stir in the broth, sherry and Worcestershire…prepare to swoon, because when these liquids hit the hot skillet full of onions your eyes will roll in amazement and your knees will get weak it smells so good! Let the onions hang out for about 5 more minutes until the liquid reduces.
Place cleaned and stemmed mushroom caps in an olive oil cooking sprayed pan
Fill with the onion mixture
Top with the seasoned bread crumbs~ Sorry this photo is a little blurry, I was still swooning…
Top the bread crumbs with grated Cheese. At this point they can be refrigerated for several hours.
Bake and enjoy!
Serve as an appetizer or side dish
We had these with grilled rib eye steaks and HH was a happy happy man!
Here’s the recipe:
FRENCH ONION SOUP STUFFED MUSHROOMS with GRUYERE AND ROSEMARY CROUTONS
adapted from the Pioneer Woman for a printable version click here
8 oz Baby Bella whole mushrooms
1 T butter [real unsalted butter please]
1 large sweet onion, diced
1/8 cup double strength beef broth [I use the concentrate in a jar]
5 dashes Worcestershire sauce
splash of cooking sherry or white wine
3 oz. Gruyere, grated
2 slices crusty bread, toasted
1 tsp sea salt
2-3 sprigs fresh rosemary, chopped
Saute onion in butter on medium low heat for 20 minutes, stirring occasionally until deep golden brown. Add beef broth, Worcestershire and sherry or wine. Stir and cook 5 more minutes to reduce sauce. Clean mushroom caps and remove stems. Place in a baking pan that has been sprayed with olive oil cooking spray. Sprinkle with half of seasonings. Fill cavities with onion mixture. Finely chop toasted bread and top onions. Cover with cheese. Bake for 10-15 minutes at 325 or until mushrooms are soft, then broil for several minutes to brown tops if necessary. Makes about 12.
This makes a great appetizer or side dish with steak
I will be joining parties on these fabulous blogs: