French Onion Soup Stuffed Mushrooms

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I whipped up these little mushroom appetizers yesterday for two reasons:

1. I love stuffed mushrooms in any form and am always thinking of fun little variations.
2. I wanted to.

You’ll love these! Make them for a Thanksgiving appetizer or (fast forward!) holiday party. Watch them disappear before your eyes.

★★★★★ 2 votes
20 Min
30 Min


2 Tbsp
2 large
onions, halved & sliced thin
1/4 c
beef broth
7 dash(es)
worcestershire sauce
splash of red or white wine
1/2 c
swiss cheese, shredded
kosher salt
white mushrooms, washed & stem removed
parsley, minced


1In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.

Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle swiss over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the swiss starts to bubble and slightly turn brown.

Sprinkle minced parsley over the top and serve.


About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids