Stuffed mushrooms with onions
Description
Suitable for both holidays and everyday meals. Stuffed mushrooms will make an excellent light appetizer or an addition to any side dish of your choice. Serve the appetizer to the table.
Instructions
- 1
Step 1
1. Finely chop two onions. In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onions and sauté for 15–20 minutes, stirring occasionally, until the onions are very soft. Add the wine, beef broth, and Worcestershire sauce. Cook for another 5 minutes, until most of the liquid has evaporated. Set aside.
- 2
Step 2
2. Preheat the oven to 160 degrees. Cut the stems off the mushrooms. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the mushroom caps and fry for 2 minutes. Sprinkle the mushrooms with salt.
- 3
Step 3
3. Arrange the mushroom caps, hollow side up, in a baking dish. Fill the mushroom cavities with fried onions, then sprinkle grated Gruyère cheese on top. Bake for about 12 minutes, until golden brown, until the cheese melts and begins to bubble.
- 4
Step 4
4. Sprinkle the mushrooms with chopped parsley on top and serve immediately.