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I tried these out for a holiday potluck last night and they were a hit! One of the easier stuffed mushroom recipes I've found and possible one of my favorites. Also a great way to get your loved ones (ahem, my husband!) to eat some vegetables!
Ingredients:
3 tbsp olive oil
2 yellow onions, sliced
1/4 cup beef broth
2 tbsp Worcestershire sauce
1/2 cup grated Swiss cheese
24 mushrooms, rinsed and stems removed
Salt
Parsley
Directions:
1. Heat 1 tbsp olive oil in large skillet over medium-high heat. You'll also want to preheat your oven to 325 degrees.
2. Slice onions and toss in skillet. Saute for 15-20 minutes or until soft.
4. Heat 1 tbsp olive oil in same skillet. Add mushroom caps and a dash of salt and saute for 1-2 minutes.
5. Remove mushrooms and set it baking dish, open stem side up.
6. Fill mushrooms with onions and top with grated Swiss cheese. Be generous! Fill those puppies with as much as you can. Let it overflow a little! These cheese will help keep it all together. :)
7. Bake mushrooms in oven (325) for 10 minutes.
8. Flip the oven to broil and watch closely. Broil just long enough for the cheese on top to brown (took me about 3 minutes). Remove from oven and sprinkle with parsley.
9. Let cool for 5 minutes. While cooling, line a plate with a paper towel. Place mushrooms on paper-towel-plate to absorb the extra juice.
10. Move the mushrooms to a pretty serving plate and enjoy!
Recipe courtesy of The Pioneer Woman blog.
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