Fork and knife are required for this stuffed mushroom.
On Tuesday I shared my new recipe for a one-bite stuffed mushroom that works well at cocktail parties. Today I’m moving to the polar opposite with a mushroom that is more of a meal. This recipe is perfect for a dinner for two. Honestly, how many kids will want (1) a mushroom as part of their meal that is (2) filled with onions? Don’t battle them on this one; save all the yummy-ness for you.
Read on to learn more about this recipe first published in April 2016.
The naming of a recipe can be tricky. Take today’s recipe as an example. I decided to call it French onion mushrooms. It has many of the flavors of French onion soups- loads of onion, rosemary, and sherry. However, it isn’t made with any meat (as this is vegetarian week), and for many it isn’t French onion without the beef stock. I’m guessing some food people would tell me the name is inaccurate; to me it is reminiscent of French onion soup, so I’m keeping the name.
When I was playing with this recipe, I wasn’t aiming to make it vegetarian. It just ended up that way. I used it as a hearty appetizer in a Tapas Monday menu. Served with crusty bread and a salad, it was a great meal for two. Of course, if it weren’t a Monday night, you probably could call them entrées instead. Depending on your diner’s appetite, you’ll need one or two. Also, if you’re thinking of using them as appetizers at a cocktail party, I’d suggest using baby bellas, so they are almost bite-sized and easier to fit on a plate full of snacks.
As far as the recipe goes, the sherry is essential. For me it is a key part of turning caramelized onions into French onion soup. A small bottle should be relatively inexpensive at your local grocery store. The sugar is optional. I know many cooks believe that caramelized onions shouldn’t need to have sugar added. I personally like the taste it provides. You do what you prefer.
Regardless to sugar or not, this is a recipe you have to try. All things considered it’s fairly healthy. It also is incredibly delicious. Why not try making a batch in the near future?
- 4 portobello mushrooms
- olive oil
- 1/2 Tb. butter
- 2 large sweet onions
- 1 tsp. rosemary
- 1 tsp. sugar, optional
- 1/4 cup sherry
- 4 oz. swiss cheese, shredded
- Preheat oven to 425.
- Clean mushrooms, remove stems, and brush lightly with olive oil.
- Place mushrooms cap side down on baking rack inside baking tray.
- Bake for 8 minutes; flip and bake for an additional 8 minutes. Remove from oven.
- While mushrooms bake, melt butter in large frying pan.
- Add onions, sauteing for 20-25 minutes, or until golden brown.
- Add rosemary, sugar, and sherry, and saute for another 5 minutes.
- With mushrooms cap side down, divide onion mixture among the mushrooms.
- Top with swiss cheese, and broil until cheese is melted.