Alright…these are the mushrooms.
“The mushrooms” that are always a hit at every catering party they have been on the menu. “The mushrooms” that are requested by clients, family and friends alike. “The mushrooms” that are so easy to make that I have been embarrassed to share the recipe. They are inspired by french onion soup with sweet golden caramelized onions, crunchy bites of bread and gooey cheese.
But finally, here it is! I would call it more of a “method” because the measurements may never be perfect. Mushrooms and onions are always different sizes! Some contain more water than others…yada yada. So, focus on the steps of these stuffed mushrooms and they really are so easy you cannot mess them up!
Perk of being the cook: you get to eat the melted crispy Parmesan that falls under the baking rack.
French Onion Stuffed Mushrooms
makes about 1 dozen
2 large yellow onions
12 cremini mushrooms
3 TBSP oil
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
parlsey for garnish
Slice onions very thinly. Warm oil over medium-low heat and add onions. Add a big pinch of salt and stir onions around so they are coated in oil. Cook onions low and slow for as long as you can handle it. That is part of what makes the mushrooms so amazing! Stir occasionally. Sometimes I will let them go for an hour until they are super dark brown and caramelized but at least 30 minutes, until golden brown. Allow onions to cool enough to handle. (These onions can be made a day in advance!)
Preheat oven to 375 degrees F.
Wipe down mushrooms with damp paper towl and remove stems.
Fill mushrooms with onions. Place mushrooms on baking sheet with rack.
Top mushrooms with bread crumbs, then Parmesan.
Bake mushrooms for 15 – 20 minutes until mushrooms are soft and cheese has melted. Broil mushrooms for an additional 1 -2 minutes (watch them closely!) until golden brown.