You won’t believe how easy these stuffed mushrooms are to make.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“You’ll love these! Make them for a Thanksgiving appetizer or (fast forward!) holiday party. Watch them disappear before your eyes.”
I totally intend on making these as an appetizer for the holidays!
Ingredients
2 Tablespoons Land O Lakes Butter
2 whole Large Onions, Halved And Sliced Thin
1/4 cup College Inn Beef Broth
7 dashes Heinz Worcestershire Sauce
Splash Of Red Or White Wine
1/2 cup Grated Gruyere Cheese (can Use Swiss)
Kosher Morton Salt
24 whole White Or Crimini Mushrooms, Washed And Stems Removed
Minced Parsley
Instructions
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.
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Quick Tip: Sprinkle minced parsley over the top and serve.
Thank you to The Pioneer Woman for this great recipe.
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