This French Onion Stuffed Cremini Mushrooms recipe is like a little black dress for your dinner table; it never goes out of style and always impresses. First off, each mushroom cap cradles a treasure trove of caramelized onions, kissed with white wine and Worcestershire sauce. Then, just when you think it can’t get any better, a blanket of melted Gruyère cheese wraps it all up into an unforgettable bite. Trust me, one taste and you’re hooked!
Unsalted Butter: The king of creaminess, making those onions and mushrooms mouthwateringly soft. If you’re dairy-free, swap it out for a plant-based butter or even olive oil. Onions: These babies caramelize into a sweet, flavorful base for the filling. If you want a milder flavor, you could use shallots. Mushroom Stems: Waste not, want not! These add texture and earthiness to the onion mixture. No stems? Just chop up some extra mushrooms. Worcestershire Sauce: Adds that “what’s that secret ingredient?” complexity. For a vegetarian version, use a plant-based Worcestershire sauce or a splash of soy sauce for that umami kick. White Wine: Gives a touch of acidity and depth. You can easily use chicken broth if you’re avoiding alcohol. Gruyère Cheese: Ah, the gooey melty magic. Emmental or Swiss cheese can stand in if Gruyère took a day off at your grocery store. Salt & Pepper: The basics, but oh-so-crucial for seasoning. Feel free to use sea salt, kosher salt, or even a flavored salt if you’re feeling fancy. Cremini Mushrooms: These are your tasty vessels. White mushrooms work too, but creminis have more flavor, in my opinion. Chives: A final pop of color and mild oniony flavor. Green onions or even a sprinkle of fresh parsley can sub in if you’re out of chives.
Oh, get ready to become the kitchen hero, because making these French Onion Stuffed Cremini Mushrooms is a breeze! First, fire up that oven and get your onions caramelizing in a skillet with some butter until they’re golden and luscious. Toss in chopped mushroom stems, a splash of white wine, and Worcestershire sauce, letting it all simmer to perfection. Meanwhile, sear the mushroom caps in another skillet, and then stuff those bad boys with your onion mixture. Top each one with a heap of Gruyère cheese and bake until they’re bubbly and golden. Before you know it, you’ve got a tray of these irresistible gems just begging to be devoured!
Storage
Oh, if you happen to have any of these left (which would be a miracle, let’s be real), storing them is a piece of cake. Just pop them into an airtight container and slide them into the fridge, where they’ll be good for up to 3 days. Now, if you’re thinking of making a big batch and freezing them, hold your horses! The cheese and the mushrooms can get a bit wonky texture-wise when frozen and thawed. So, while you could freeze them, I’d say they’re best enjoyed fresh.
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