When it comes to stuffing food with other food, I like to find recipes that offer something a little more unique than just seasoned breadcrumbs, some rice, things that feel like the usual. The recent Food Network Magazine issue came through in spades with these mushrooms. They’re fun, there’s cheeeeese and even better – caramelized onions.
Gruyère cheese – the reigning champion of melty, cheesy goodness – is called for, but if you can’t find it, you can substitute Emmental, as we did, or I’d also recommend fontina. Fontina is a great melting cheese as well.
So we start by getting those onions a-caramelizing. Which can take as little as twenty minutes according to some recipes, sometimes double that or more. If I recall correctly, we cooked ours for about thirty to forty minutes. It depends on how caramelized you want your onions to be.
Since the onions will take a little while, and they don’t require a whole lot of mother hen-ing, go on and get the mushroom caps ready. Remove and discard the stems and use a damp paper towel to rub the caps clean. Mmmm, pretty soon, these wittle guys will be extra tasty!
We cooked our onions till they were a nice golden color. Again, you can caramelize them as much as you prefer and deepen their flavor, but it just so happens it’s time to add some other ingredients that will add yumminess as well.
One of those ingredients is red wine. I nabbed a bottle from hubby’s stash and it was, as Sis Blogging Partner says, faboosh! It adds a really nice, deep flavor to the onions.
And you can’t have French Onion Soup without some beef broth – so in it goes!
So it turns out there are actually some breadcrumbs in these mushrooms. We used some panko that was already on hand, then sprinkled on a little salt and pepper at that point.
And now for the very yummy, completely irresistible onions. We used two 8 ounce packages of mushrooms, and the amount of onions we had were pretty much perfect.
And they’re pretty much perfectly dressed now thanks to shredded cheese! They’ll go into the oven for a bit where all the flavors will meet, mingle and become even better.
Somebody’s starting to look a little…delicious!
Sometimes I feel like recipes like this, where small things must be assembled/stuffed in several steps, take a while to make, but since we prepped everything ahead of time, after the onions caramelized it was very easy to stuff the mushrooms and get them into the oven. If you want to make anything a day ahead, go ahead and make the caramelized onion part. Cool, put in a air-tight container and refrigerate. Caramelized onions also freeze well for about a month or so. Pull them out the next day, assemble an easy appetizer and enjoy! These were fun, delicious and different for a stuffed mushroom.
French Onion Soup Stuffed Mushrooms
from Food Network Magazine via FoodNetwork.com
Prep Time: 25 minutes Cook Time: about 40 minutes to 1 hour Level: Easy Serves: 6-8
- 24 large cremini mushrooms
- 2 tablespoons olive oil
- salt and pepper, to taste
- 3 tablespoons butter
- 2 medium onions, thinly sliced
- 2 teaspoons chopped thyme
- 1/4 cup red wine
- 1/2 cup beef broth
- about 1/4 to 1/2 cup breadcrumbs
- 1 cup shredded Gruyère cheese, or your favorite melting cheese
- about 2-4 tablespoons grated Parmesan
- optional garnish: minced fresh parsley
Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt and a little pepper, to taste. Arrange on a baking sheet.
Melt 3 tablespoons butter in a large skillet over medium heat. Add the sliced onions and chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add the red wine; cook until evaporated, 1 minute. Add the beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle evenly with the shredded Gruyère and parmesan.
Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley if desired.
We’re not exactly certain of the amount of breadcrumbs we used since they weren’t measured out first at the time. We simply sprinkled about 1 to two teaspoons per mushroom or so, and dipped straight from the breadcrumb container as we went.