French Onion Soup Stuffed Mushrooms

Large mushroom caps filled with sweet caramelized onions, nutty Gruyere cheese, and crispy breadcrumbs, then baked until tender and golden brown. A delightful appetizer or side dish that captures the essence of French onion soup.

Prep Time

15 minutes

Total Time

45 minutes

Calories

458 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.01/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Snack•Soup•Bread•Side Dish•Appetiser

Cuisine:

French

Cooking Style:

Baking

Mood:

Healthy

Ingredients

Servings

8countLarge Mushroom Caps(Cremini or Portobello, stems removed and reserved)

£3.00

2largeYellow Onions(Thinly sliced)

£0.70

2tablespoonsButter(Unsalted)

£0.25

1tablespoonOlive Oil(Extra virgin)

£0.15

1teaspoonBrown Sugar(Optional, to enhance caramelization)

£0.02

0.3cupDry Sherry(Or dry white wine, optional)

£0.50

1teaspoonFresh Thyme(Chopped)

£0.40

4ouncesGruyere Cheese(Grated)

£2.50

0.5cupBreadcrumbs(Panko or regular, toasted lightly)

£0.20

2tablespoonsParsley(Freshly chopped, for garnish)

£0.30

to tasteSalt

to tasteBlack Pepper(Freshly ground)

Total Cost

£8.02

£2.01 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
2.
Remove the stems from the mushrooms. Chop the mushroom stems finely and set aside.
3.
In a large skillet, melt butter and olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until softened and deeply caramelized, about 20-25 minutes. Stir in the chopped mushroom stems during the last 10 minutes of caramelizing.
4.
Add brown sugar (if using), thyme, salt, and pepper to the onions. Deglaze the pan with sherry or wine, scraping up any browned bits from the bottom. Cook until the liquid is mostly evaporated, about 2-3 minutes.
5.
In a small bowl, combine the grated Gruyere cheese and breadcrumbs.
6.
Stuff each mushroom cap generously with the caramelized onion mixture, then top with the Gruyere cheese and breadcrumb mixture.
7.
Place the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
8.
Garnish with fresh parsley and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (200g)

458 kcal / 1916 kJ

Carbs

27g

10% of RDA

Fat

28g

40% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

12 g

13% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, use a combination of butter and olive oil when caramelizing the onions.

To prevent the mushrooms from becoming soggy, gently pat them dry with a paper towel before stuffing.

If you don't have Gruyere cheese, you can substitute with Swiss or Fontina cheese.

To add some protein, consider adding cooked and crumbled sausage or bacon to the caramelized onion mixture.

Cooking Equipment

Oven

Large skillet

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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