French Onion Soup Stuffed Mushrooms Food

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FRENCH ONION SOUP STUFFED MUSHROOMS



French Onion Soup Stuffed Mushrooms image

Provided by Food Network Kitchen

Categories     appetizer

Yield 24 stuffed mushrooms

Number Of Ingredients 0

Steps:

  • Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
  • Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
  • Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
  • Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.

STUFFED FRENCH ONION SOUP BURGER



Stuffed French Onion Soup Burger image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h10m

Yield 4 burgers

Number Of Ingredients 17

3 large red onions, cut into 1/2-inch rounds
2 large cloves garlic, thinly sliced
6 tablespoons canola oil
Kosher salt
2 tablespoons dry Marsala
1 tablespoon dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 1/2 pounds hamburger meat (85/15)
Kosher salt and freshly ground black pepper
2 tablespoons dry Marsala
2 tablespoons low-sodium soy sauce
1 tablespoon Worcestershire sauce
3 cups grated Gruyere
2 cups hearty beef stock
4 seeded potato hamburger rolls
8 to 12 thick sour pickle rounds

Steps:

  • For the onion jam: Heat a large saute pan, then toss in the onion and garlic slices with 2 tablespoons oil and a generous pinch of salt. Cook over medium heat for 2 to 3 minutes, then add the Marsala, brown sugar and mustard and cook, stirring occasionally, until the onions are caramelized and tender, 20 to 25 minutes. (Do not rush this step, because properly caramelized onions make this burger top-notch!) Stir in the vinegar and cook to blend in, 1 to 2 minutes. Set aside.
  • For the burgers: In a medium bowl, break up the meat and spread it up on the sides of the bowl so that the seasoning really permeates. Sprinkle the meat with salt and pepper. Gently mix in the Marsala, soy sauce and Worcestershire. Do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties that are about 3/4-inch thick and transfer to a baking sheet.
  • Use a spoon to gently scoop out a little meat and make a hole or pocket in the center of each patty that does not go all the way through to the bottom. Place about 1/4 cup Gruyere in the hole of each patty. Flatten the piece of meat you scooped out and press it over the cheese so that it's hidden in the middle of the patty. Turn the patty on the other side that it is weighing down on the seam. Repeat with the remaining patties. Refrigerate for at least 30 minutes and up to 6 hours.
  • Preheat the oven to 400 degrees F.
  • Heat a large skillet over medium-high heat and add the remaining 4 tablespoons oil. Sprinkle the patties lightly with salt. When the oil begins to smoke lightly, arrange the patties in a single layer, cheese-pocket-side down, at a distance from one another. Cook the patties, undisturbed, until the bottom browns, 3 to 5 minutes. Turn the patties on their other sides and let the bottoms brown again, 3 to 5 minutes. Lower the heat and add the stock to the skillet and cover. Cook on low heat until the patties are cooked through, 8 to 10 additional minutes. Remove the cover, shut off the heat under the skillet and let the patties rest with the heat off.
  • Arrange the bun halves in a single layer on a baking sheet and sprinkle each bun half with about 1/4 cup Gruyere. Place the baking sheet in the center of the oven and toast until the buns are golden brown and the cheese is bubbling and melted, 5 to 8 minutes. Season with salt and pepper.
  • Arrange the bun bottoms on a flat surface. Mix the onion jam and remaining cup Gruyere into the liquid in the skillet. Taste for seasoning. Spoon some of the onions and liquid on each bun bottom and top with the patties and more onions. Top with a few slices of pickle and season the bun tops with a pinch of salt. Close the burgers and serve.

FRENCH ONION SOUP STUFFED MUSHROOMS



French Onion Soup Stuffed Mushrooms image

Make and share this French Onion Soup Stuffed Mushrooms recipe from Food.com.

Provided by Meredith .F

Categories     < 60 Mins

Time 40m

Yield 24 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 whole large onions, Halved And Sliced Thin
1/4 cup beef broth
7 dashes Worcestershire sauce
splash white wine
1/2 cup gruyere cheese, grated (can Use Swiss)
kosher salt
24 whole crimini mushrooms, Washed And Stems Removed
fresh parsley, minced

Steps:

  • 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.
  • Sprinkle minced parsley over the top and serve.

Nutrition Facts : Calories 25.6, Fat 1.8, SaturatedFat 1.1, Cholesterol 5, Sodium 27.4, Carbohydrate 1.5, Fiber 0.3, Sugar 0.8, Protein 1.4

FRENCH ONION DIP-STUFFED MUSHROOMS



French Onion Dip-Stuffed Mushrooms image

Sweet, salty and deeply umami, these stuffed mushrooms hit all the necessary buttons to make it as a memorable appetizer.

Provided by Silvana Nardone

Categories     appetizer

Time 55m

Yield 10 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 large red onion, cut into thin rounds, then quartered (about 2 cups)
1 clove garlic, finely chopped
Salt and freshly ground black pepper
1/4 cup reduced-fat sour cream or nonfat yogurt
1/2 teaspoon gluten-free reduced-sodium soy sauce
10 large white mushrooms (about 1 pound total), stems removed
1/2 cup crushed unsweetened rice cereal

Steps:

  • Line a baking sheet with parchment paper and preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Add the olive oil, onion slices, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until the onions are softened, about 10 minutes. Reduce the heat to medium-low and cook until golden, about 10 minutes more.
  • Using a blender, puree together 1/4 cup of the caramelized onions, sour cream, soy sauce and, if necessary, 1 tablespoon water for a dip consistency. Transfer to a bowl. Stir in 1/4 cup of the caramelized onions and season with salt and pepper.
  • Meanwhile, arrange the mushroom caps on the lined baking sheet, stem-sides down, and bake, 10 minutes. Flip the mushroom caps over, draining any liquid, and mound the dip into each one. Sprinkle evenly with the cereal crumbs and bake until the mushrooms are tender and the tops are golden, about 20 minutes. Top with the remaining caramelized onions and serve.

FRENCH ONION SOUP STUFFED MUSHROOMS



French Onion Soup Stuffed Mushrooms image

I whipped up these little mushroom appetizers yesterday for two reasons: 1. I love stuffed mushrooms in any form and am always thinking of fun little variations. 2. I wanted to. You'll love these! Make them for a Thanksgiving appetizer or (fast forward!) holiday party. Watch them disappear before your eyes.

Provided by s s

Categories     Other Appetizers

Time 50m

Number Of Ingredients 9

2 Tbsp butter
2 large onions, halved & sliced thin
1/4 c beef broth
7 dash(es) worcestershire sauce
splash of red or white wine
1/2 c swiss cheese, shredded
kosher salt
24 white mushrooms, washed & stem removed
parsley, minced

Steps:

  • 1. 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 swiss 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 swiss starts to bubble and slightly turn brown. Sprinkle minced parsley over the top and serve. ENJOY!!

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Top Asked Questions

How do you make a mushroom soup?
In a large skillet over medium heat, melt butter; cook onion 3 minutes, or just until soft. Stir in chopped mushrooms, onion soup mix, and water and cook 4 to 5 minutes, or until tender. Remove from heat and add bread crumbs and black pepper; mix well.
How do you cook French onion Stuffed mushrooms?
These French Onion Stuffed Mushrooms are baked to an absolutely perfect combo of crunchy inside and cheesy, velvety outside. Preheat oven to 375 degrees F. Gently clean mushrooms by wiping them with damp paper towels. Remove stems from 12 mushrooms; set aside caps. Finely chop mushroom stems and remaining whole mushrooms.
How do you cook onions in beef broth?
Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes.
How long do you cook mushrooms in beef broth?
Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan. Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes.

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