Mushroom caps are so good stuffed. Whatever culinary heritage I grew up with did not involve stuffed mushroom caps and now as an adult I can enjoy this delightful dish. Oh man…. I made them last night and thinking about them right now makes me wish that I still had some.
I found that the key to really enjoying these is to eat them paired with the wine that you splashed into the onions. That is really good.
This recipe came from The Pioneer Woman. She has gorgeous pictures for this recipe that are more action shot-style than mine which are more time-lapse style.
- 1 Tbsp. butter
- 1 onion, halved and sliced thin
- 4 dashes Worcestershire sauce
- red or white wine, a splash
- 2 Tbsp. broth (I used veggie. Beef broth would be more traditional, I think.)
- 1/2 c. grater Gruyere or Swiss cheese
- salt to taste
- 12 mushrooms, brushed and stems removed
- minced parsley to garnish
- Melt half the butter in a skillet over medium heat. Add the onions and saute until very soft (~20 min.) Splash in the wine, broth and Worcestershire sauce. Cook until the liquid has evaporated and set aside.
- Melt the rest of the butter in the skillet and add the mushroom tops. Fry, stirring for a few minutes until they start to look a little toasty around the edges.
- Place the mushroom tops like little bowls on a baking sheet.
- Stuff the mushroom caps with the sauteed onion concoction.
- Sprinkle the tops of the caps with grated cheese.
- Toss those suckers in the oven for about 10 minutes at 325 degrees, then broil them for a couple minutes to brown the cheese on top.
- Place them on a paper towel to soak up excess moisture. Sprinkle with a little parsley and enjoy!