French Onion Soup Stuffed Mushrooms- Pioneer Woman

This weekend is Grant's birthday, again :)
It always falls close to the Super Bowl, so I have a little birthday/SB dinner. We were a little bummed the 49ers didn't get into the big game.  What was up with that? We have a thing for Alex Smith, since he played at the U of U a few years back. Met him a few times at games. Great kid. Oh, maybe he's a man now?  Here's a cute pic of him with my boys at the Fiesta Bowl.

Anyway. Superbowl=appetizers. A stuffed mushroom fit for the Super Bowl. Is that two words? or one? My spell check says it's two.
Are you a French Onion Soup lover? I am. Remember when I posted Classic French Onion Soup? It's my favorite soup in the world. When I was a kid, my dad made it for us. And we had these little bowls, special for French Onion Soup, I think it was the only time we used them. Which must have been once a year?  Funny how I remember those bowls.
Ok, the appetizer. Tastes just like French Onion Soup. In a mushroom. I made these and everyone went crazy. A love fest. For the mushrooms. If your people love onions and mushrooms, you have to make these.

Pioneer Woman's French Onion Soup Stuffed Mushrooms

2 tablespoons butter
2 whole large onions, halved and sliced thin
1/4 cup beef broth
7 dashes Worcestershire Sauce
splash of red or white wine ( I used cooking wine)
1/2 cup grated Gruyere or Swiss Cheese
Kosher salt
24 whole white Or Crimini mushrooms, washed and stems removed
minced parsley, optional for garnish

In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.

Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.


  1. What a great idea!I should try this.Well done!

  2. wow, those look decadent and delish

  3. That picture- HA!
    Those mushrooms- sooooo delicious.

  4. Oh, I love Onion Soup as well! My go to recipe is the Barefoot Contessa one. This looks like a wonderful appetizer! Hope you have a
    happy birthday celebratory night!

  5. I took this idea and put it on top of twice baked potatoes with provolone & roasted garlic in the potato mash. Yum.

    Oh and I used balsamic vinegar instead of the wine.


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