I am a French Onion Soup fan. If it is on the menu, I order it. I love everything that resembles French Onion Soup! A French Onion Soup Stuffed Mushroom?? Y E S. This is an over the top, decadant stuffed mushroom!
Think everything in French Onion Soup, stuffed into a mushroom. I first made these way back in the early days of ABK. This stuffed mushroom recipe is inspired by a Pioneer Woman recipe back when she first started blogging!
The French Onion Stuffed Mushroom reminds me of the soup dumplings you find at Din Tai Fung. These super moist stuffed mushrooms are fancy enough to serve at a formal dinner and hearty enough to take to a super bowl party! They can easily be prepared ahead, and then heated just before serving (directions in recipe).
If you have been around a while, you may remember when I posted this Classic French Onion Soup. It’s my favorite soup in the world. When I was a kid, my dad made it for us. We had these little bowls, made especially for French Onion Soup, I think it was the only time we used those bowls. Which must have been once a year? Funny how I remember those bowls.
This appetizer tastes just like French Onion Soup. In a mushroom. If your people love onions and mushrooms, you have to make these! ASAP. Nothing could be more delicious and easy than this appetizer for stuffed mushrooms! You’re basically chopping onions and the stems of the mushrooms and sautéing in butter and olive oil, then adding flavor with the balsamic, garlic and Worcestershire sauce. Once the filling is cooked, spoon it into the mushroom caps and bake. Top with a little cheese and melt to stuffed mushroom perfection!
This recipe originally posted in 2010, updated with photos and content January 2022
French Onion Soup Stuffed Mushrooms
Every French Onion Soup lover's dream! Caramelized onions, melted cheese, dripping with onion soup.
- 24 white mushrooms (12 large or 24 medium) or 2-8 oz packages washed
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 sweet Vidalias or Walla Walla, sliced thin about 5 cups sliced
- 1 clove garlic, minced
- Kosher salt, pepper
- 1/4 cup beef broth or stock
- 3 tablespoons Worcestershire Sauce
- 3-4 dashes of hot sauce I use Tabasco
- 1 tablespoon balsamic vinegar
- 1/2 cup grated Gruyere, Swiss Cheese or Mozzarella
- minced parsley optional for garnish
Preheat the oven to 375 degrees and place the rack in the top third of the oven.
Pull off the mushroom stems. Chop the stems into small pieces and set the mushroom caps aside.
In a medium skillet, melt 3 tablespoons of butter and the olive oil over medium heat. Add onions, chopped mushroom stems, garlic, salt and pepper and sauté for 15 to 20 minutes, stirring occasionally, until very soft and reduced to about one third of original volume.
Add the beef broth, Worcestershire sauce, hot sauce and balsamic vinegar. Cook for an additional 5 minutes, or until liquid is cooked down. Remove from heat and set aside.
Place mushroom caps in an oven-proof dish lined with parchment paper or coated with cooking spray. Turn the mushrooms dome side up and bake for 5 minutes at 375 degrees. Remove from oven and turn oven up to 425 degrees.
Fill the mushrooms with sautéed onion and mushroom mixture, about 1 heaping tablespoon per mushroom.
Bake uncovered for 10 minutes at 425 degrees. Remove from oven and sprinkle mushrooms with cheese. Turn on broiler and cook just until the cheese starts to bubble and turn golden brown. Watch carefully! Top with minced parsley and serve immediately.
- This recipe is easily doubled or halved,
- I have skipped the step of cooking the mushrooms before stuffing and just adding another couple minutes of cooking time to the mushrooms after they are stuffed.