Ingredients:
20 large white mushrooms, stems removed and finely chopped
3 tbsp unsalted butter
1 ½ large onions, thinly sliced
3 cloves garlic, minced
2 tbsp fresh thyme leaves (or 1 ½ tsp dried thyme)
1 ½ tbsp balsamic vinegar
1 ½ cups Gruyère cheese, shredded
½ cup breadcrumbs
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Directions:
Prepare the Mushrooms:
Preheat your oven to 375°F (190°C).
Clean the mushroom caps and place them hollow side up on a large baking sheet. Set aside.
Caramelize the Onions:
Melt the butter in a large skillet over medium heat. Add the sliced onions and cook slowly for 20-25 minutes, stirring occasionally until deeply caramelized and golden brown. Add the garlic and thyme, cooking for 2-3 minutes more. Stir in the balsamic vinegar and let it simmer for another minute. Season the mixture with salt and pepper.
Stuff the Mushrooms:
Remove the skillet from heat and fold in 1 cup of the shredded Gruyère cheese, ensuring it’s evenly melted into the onions. Generously spoon the onion mixture into each mushroom cap.
Add the Final Touches:
Top each mushroom with the remaining Gruyère cheese and then sprinkle with breadcrumbs for added texture.
Bake:
Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes until the mushrooms are tender, and the cheese is melted and golden on top.
Garnish and Serve:
Once out of the oven, sprinkle the stuffed mushrooms with fresh parsley for a pop of color and extra flavor. Serve warm as an elegant appetizer or a side dish that’s perfect for any gathering.
Prep Time: 25 minutes
Total Time: 50 minutes
Servings: 10