Name: french onion stuffed mushrooms
Ingredients: 2 tbsp butter; 1 tbsp extra virgin olive oil; 2 yellow onions, halved and thinly sliced; Kosher salt; fresh ground black pepper; 2 tsp fresh thyme leaves; 2 cloves garlic, minced; 1/4 cup dry sherry; 1 lb baby bella mushrooms, stems removed; 1 cup shredded Gruyère cheese; 2 tsp fresh chopped parsley

Ingredients

Units Scale

2 tbsp butter
1 tbsp extra virgin olive oil
2 yellow onions, halved and thinly sliced
Kosher salt
fresh ground black pepper
2 tsp fresh thyme leaves
2 cloves garlic, minced
1/4 cup dry sherry
1 lb baby bella mushrooms, stems removed
1 cup shredded Gruyère cheese
2 tsp fresh chopped parsley

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Instructions

Preheat oven to 450°. Line a rimmed baking sheet with parchment paper.
In a large skillet over medium heat, heat butter and oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally, until onions are caramelized and jammy, about 40 minutes.
Increase heat to medium-high, stir in garlic and cook, stirring, until fragrant, about 30 seconds. Stir in sherry and simmer until almost completely reduced, 2 minutes. Remove from heat.
Place mushrooms stem side up on the prepared baking sheet. Roast mushrooms on top rack until softened, about 10 minutes. Remove from oven. (If any moisture gathers in mushroom caps, blot moisture with a paper towel.)
Top mushrooms with onion mixture and Gruyère. Switch oven to broil and broil stuffed mushrooms until cheese is bubbly and melty, about 2 minutes.
Sprinkle with parsley before serving.

Category: Appetizer