Caramelized Onion & Gruyère Stuffed Mushrooms
Savoury, sweet caramelized onions and nutty Gruyère cheese nestled in tender mushroom caps—these bite-sized delights are perfect for appetizers, party platters, or a comforting snack.
Ingredients
- 16 large white or cremini mushrooms
- 1 small yellow onion finely diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup white wine
- ½ teaspoon dried thyme
- 1 clove garlic minced
- ¾ cup shredded Gruyère cheese
- ¼ cup gluten-free breadcrumbs
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven: Set your oven to 400°F (200°C).
- Prepare mushroom caps: Clean the mushrooms with a damp paper towel. Remove the stems and finely chop them. Set aside the caps and chopped stems.
- Caramelize onions: In a skillet, heat olive oil and butter over medium heat. Add the diced onion and cook, stirring occasionally, until golden brown and caramelized, about 20–30 minutes.
- Deglaze with wine: Add the white wine to the skillet, stirring to deglaze the pan. Cook for an additional 2 minutes until the wine has evaporated.
- Combine mushroom stems and seasonings: Add the chopped mushroom stems, minced garlic, dried thyme, salt, and pepper to the skillet. Cook for 3–4 minutes until the mixture is well combined and heated through.
- Mix in cheeses and breadcrumbs: Remove the skillet from heat. Stir in the shredded Gruyère cheese and breadcrumbs until the mixture is cohesive.
- Stuff the mushroom caps: Spoon the mixture into each mushroom cap, pressing gently to pack the filling.
- Bake: Place the stuffed mushrooms on a baking sheet and bake for 15–20 minutes, or until the mushrooms are tender and the tops are golden brown.
- Serve: Allow the stuffed mushrooms to cool slightly before serving.
Notes
- For added flavor, consider drizzling the stuffed mushrooms with a balsamic glaze before serving.
- These mushrooms can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking.
- Feel free to experiment by adding other ingredients like sautéed spinach or crumbled bacon to the filling.