Description
These Caramelized Onion & Gruyère Stuffed Mushrooms are a delightful appetizer perfect for any gathering. Tender mushrooms filled with a savory mixture of caramelized onions, Gruyère cheese, and herbs, baked to perfection.
Ingredients
Scale
Mushrooms:
- 20 large white or cremini mushrooms (stems removed)
Filling:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion (thinly sliced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
- 1 clove garlic (minced)
- 1/3 cup dry white wine (optional)
- 1/2 cup Gruyère cheese (finely grated)
- 1/4 cup breadcrumbs (preferably panko)
- 2 tablespoons chopped fresh parsley
- Extra Gruyère for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean and prep mushrooms: Clean the mushrooms, remove stems, and chop them finely.
- Caramelize onions: In a skillet, cook onions slowly until deeply caramelized. Add chopped mushroom stems, garlic, thyme, salt, and pepper. Cook and deglaze with white wine.
- Prepare filling: Remove from heat, cool slightly, then mix in Gruyère cheese, breadcrumbs, and parsley.
- Fill mushrooms: Spoon filling into mushroom caps, top with extra cheese if desired.
- Bake: Arrange mushrooms on baking sheet and bake for 20 minutes until golden and mushrooms are tender. Serve warm.
Notes
- You can prepare the filling a day in advance and refrigerate it.
- For a gluten-free version, use gluten-free breadcrumbs.
- Swap Gruyère with Swiss or Fontina cheese if needed.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 85
- Sugar: 2g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
