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FRENCH ONION SOUP STUFFED MUSHROOMS with GRUYERE AND ROSEMARY CROUTONS

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Prep Time 30 mins
Cook Time 12 mins
Course Appetizer, Side Dish
Cuisine American, French
Servings 12

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

This makes a great appetizer or side dish with steak
Keyword appetizer, caramelized onions, fancy side dish, Gruyere cheese, rosemary, stuffed mushrooms