Savory Caramelized Onion and Gruyère Stuffed Mushrooms
A delightful blend of caramelized onions and Gruyère cheese stuffed into tender mushrooms, perfect as an appetizer or snack.
Ingredients
For the stuffing
- 2 medium yellow onions, thinly sliced Heaps of sweetness when caramelized.
- ¾ cup shredded Gruyère cheese Provides creamy, gooey texture.
- ¼ cup breadcrumbs (panko preferred) Adds delightful crunch.
- 1 tbsp chopped parsley or chives For garnish.
- 1 tbsp olive oil or butter For cooking onions.
- ½ tsp salt Seasoning.
- ¼ tsp black pepper Adds subtle warmth.
- 1 tsp fresh thyme (or ½ tsp dried) For earthy undertones.
- 1 tsp balsamic vinegar (optional) Enhances flavor complexity.
For the mushrooms
- 16–20 large white or cremini mushrooms, stems removed Faux cups ready to be filled.
- 2 tbsp olive oil (for roasting) To keep mushrooms golden and tender.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Gently clean the mushrooms with a damp paper towel and remove the stems.
- Place the mushroom caps on a parchment-lined baking sheet, gill side up, and lightly spray or brush the caps with olive oil.
Cooking the Filling
- In a skillet over medium heat, add the olive oil or butter.
- Toss in the sliced onions and cook for 20–25 minutes, stirring frequently until golden and fragrant.
- Season the onions with salt, black pepper, thyme, and balsamic vinegar if using.
- Once caramelized, remove from heat and stir in the melted Gruyère cheese and breadcrumbs.
Assembly and Baking
- Generously spoon the onion mixture into each mushroom cap.
- Bake in the preheated oven for 15–18 minutes until tender and cheese is bubbly and golden.
- Sprinkle with fresh parsley or chives and serve warm.
Notes
These mushrooms can be prepped ahead of time and baked just before serving. To make gluten-free, use gluten-free breadcrumbs.