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+ servings

French Onion Soup Stuffed Mushrooms

Prep Time45 mins
Course: Appetizer
Cuisine: American
Servings: 2 - 4
Author: Pam / Original by The Pioneer Woman


  • 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
  • 1/4 cup Gruyere cheese, shredded
  • Fresh parsley, minced


  • In a medium skillet, melt 1 tablespoon 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 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. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Season with sea salt and freshly cracked pepper, to taste.
  • Place mushroom caps face down in the skillet. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top.
  • Bake for 10-11 minutes, or until cheese is melted and gooey.  
  • Remove from the oven and sprinkle fresh parsley on top. Serve immediately. Enjoy.