Description
These Caramelized Onion & Gruyère Stuffed Mushrooms are a savory appetizer featuring tender mushrooms filled with sweet caramelized onions, garlic, thyme, and topped with melted Gruyère cheese. Baked to golden perfection and optionally topped with breadcrumbs for extra crunch, they make an elegant and flavorful starter perfect for gatherings or a satisfying snack.
Ingredients
Scale
Mushrooms
- 12 large mushroom caps, cleaned and stems removed
Filling
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon fresh thyme leaves
- 1/4 cup white wine or vegetable broth
- Salt and pepper, to taste
Topping
- 1/2 cup grated Gruyère cheese
- 1 tablespoon breadcrumbs (optional, for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prepare for baking the stuffed mushrooms.
- Caramelize Onions: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onions are soft and golden brown, approximately 15-20 minutes. This slow cooking develops their natural sweetness.
- Add Garlic and Thyme: Stir in the minced garlic and fresh thyme leaves to the caramelized onions, cooking for another 1-2 minutes until fragrant without burning the garlic.
- Deglaze Pan: Pour in the white wine or vegetable broth and stir to deglaze the pan, loosening any browned bits. Allow the liquid to evaporate over 2-3 minutes. Season the onion mixture with salt and pepper to taste, then remove from heat and let it cool slightly.
- Stuff Mushrooms: Spoon a generous amount of the caramelized onion mixture into each mushroom cap. Evenly sprinkle grated Gruyère cheese over each filled mushroom.
- Add Breadcrumbs (Optional): For a crispy topping, evenly sprinkle breadcrumbs over the cheese on each mushroom.
- Bake: Arrange the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
- Garnish and Serve: Remove the mushrooms from the oven and garnish with chopped fresh parsley. Serve warm as an appetizer or side dish.
Notes
- If you prefer a non-alcoholic version, use vegetable broth instead of white wine for deglazing.
- For a gluten-free option, omit the breadcrumbs or use gluten-free breadcrumbs.
- Gruyère cheese can be substituted with Emmental or Swiss cheese if unavailable.
- Make sure to clean mushrooms gently with a damp paper towel instead of washing them under running water to avoid sogginess.
