French Onion Soup Stuffed Mushrooms
Servings 2 - 4
Equipment
- Large cast iron skillet
Ingredients
- 1 tbsp + 2 tsp butter, divided
- 1 red onion, diced
- 2 tbsp beef broth
- Splash of red wine
- 2-3 dashes of Worcestershire sauce, to taste
- Sea salt and freshly cracked pepper, to taste
- 12-14 button mushrooms, stems removed
- ¼ cup Gruyere cheese, shredded
- Fresh parsley, minced
Instructions
- In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the diced onions and saute for 25 to 30 minutes, stirring occasionally, until very soft. Side Note: Add a little water to the onions if they get dry while cooking.
- Add in broth, a splash of wine, and Worcestershire sauce. Cook for another 5 minutes, or until the liquid is cooked down. Season with sea salt and freshly cracked pepper, set aside.
- Preheat the oven to 325 degrees.
- Melt 2 teaspoons of butter in a large cast-iron skillet over medium heat. Add the mushrooms and toss for 2 minutes. Season with sea salt and freshly cracked pepper to taste.
- Place mushroom caps, top side down, in the skillet. Heap each cavity with sauteed mushrooms, then sprinkle Gruyere on top.
- Bake for 10-11 minutes, or until cheese is melted and gooey.
- Remove from the oven and top with some fresh parsley. Serve immediately. Enjoy.