French Onion Soup Stuffed Mushrooms

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  • 2 tablespoons olive oil
  • 1 large onion, halved and sliced thin
  • ¼ cup Beef Broth
  • 7 dashes Worcestershire Sauce
  • ½ cups grated Swiss cheese
  • Sea Salt
  • 24 whole White Mushrooms, Washed and Stems Removed
  • Minced Parsley
  1. In a medium skillet, add olive oil over medium heat. Add onions and sauté for 15 to 20 minutes, stirring occasionally, until very soft. Add broth and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.
  2. Add olive oil to a large skillet over medium heat. Add mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.
  3. Place mushroom caps face down in a baking dish. Heap cavity with sautéed mushrooms, then sprinkle cheese over the top. Bake for 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the cheese starts to bubble and slightly turn brown.
  4. Sprinkle minced parsley over the top and serve.

Cooking With Crevolyn
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