Description
Deliciously savory caramelized onion and Gruyère stuffed mushrooms baked to golden perfection, combining tender mushrooms with sweet caramelized onions and melted creamy Gruyère cheese topped optionally with crispy breadcrumbs and fresh parsley.
Ingredients
Scale
Mushroom Caps
- 12 large mushroom caps, cleaned and stems removed
Filling
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon fresh thyme leaves
- 1/4 cup white wine or vegetable broth
- Salt and pepper, to taste
Topping
- 1/2 cup grated Gruyère cheese
- 1 tablespoon breadcrumbs (optional, for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Caramelize Onions: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and golden brown, about 15-20 minutes.
- Add Garlic and Thyme: Stir in the minced garlic and fresh thyme leaves, cooking for an additional 1-2 minutes until fragrant.
- Deglaze Pan: Pour in the white wine or vegetable broth, scraping to deglaze the pan. Allow the liquid to cook off for 2-3 minutes. Season the mixture with salt and pepper to taste, then remove from heat and let it cool slightly.
- Stuff Mushrooms: Spoon a generous amount of the caramelized onion mixture into each mushroom cap. Evenly sprinkle grated Gruyère cheese on top of each filled mushroom.
- Add Breadcrumbs: If desired, sprinkle breadcrumbs over the cheese for a crispy topping.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until mushrooms are tender and the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with freshly chopped parsley, and serve warm.
Notes
- Using white wine adds depth but vegetable broth is a good alcohol-free substitute.
- Breadcrumbs are optional but add a nice crunchy texture on top.
- Ensure mushrooms are well cleaned and dried before stuffing to avoid sogginess.
- Gruyère can be substituted with other melting cheeses such as mozzarella or fontina if preferred.
- This recipe works well as an appetizer or a savory side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
