Best Mushroom Stuffed Onions Midwest Recipes

CARAMELIZED ONION STUFFED MUSHROOMS

Steps:

• Peel the onions and slice them in half from root to stem. Notch out the root and slice the onions into 1/4" slices. When slicing, slice in the direction from root to stem.
• In a large skillet over medium heat, melt the butter then add onions. Sprinkle with salt and pepper and cook for 15 minutes, stirring occasionally. You may need to lower heat if onions are browning too quickly. After onions are lightly browned and a fond develops on the bottom of the pan, reduce heat to low and continue cooking for another 10 minutes. The fond is the brown coating on the bottom of the pan from the sugar drawn out from the onions.
• Add balsamic vinegar to deglaze pan, scraping up the fond as it loosens.
• Cook the mixture for another 3 - 5 minutes, scraping and deglazing skillet. Remove from the heat and set aside to cool.
• Preheat oven to 400 degrees.
• Place the mushrooms bottom side up in a baking dish and drizzle with the olive oil.
• Stuff the cavity of each mushroom with the caramelized onions, then sprinkle tops with cheese.
• Bake for 15 to 20 minutes. Serve warm.

FRENCH ONION SOUP STUFFED MUSHROOMS

Steps:

• 1. In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside. Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt. Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle swiss over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the swiss starts to bubble and slightly turn brown. Sprinkle minced parsley over the top and serve. ENJOY!!

BEST EVER STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley., Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

FRENCH ONION SOUP STUFFED MUSHROOMS

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.

ITALIAN STUFFED MUSHROOMS

Steps:

• Heat oven to 350°F.
• Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
• Melt 2 tablespoons butter in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in butter about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with bread crumb mixture.
• Melt 1 tablespoon butter in rectangular pan, 13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes.
• Set oven control to Broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot.

MUSHROOM STUFFED ONIONS

Steps:

• 1. 1 To make onion cases: peel 6 medium or 3 large onions. Boil/simmer until tender. 2. 2 Remove from water and cool. If using medium onions, cut a slice from the top and hollow out, leaving a 3/4-inch shell. (Hint: use kitchen scissors). If using large onions, cut in half (doesn't matter whether horizontally or vertically). Remove the centers, leaving a 3/4-inch shell. Chop the centers. 3. 3 Preheat oven to 400°F. 4. 4 Sauté the chopped mushrooms in 2 T of the butter until tender; sprinkle with 1 T of the flour and mix. Stir in 1/3 C milk or cream and stir until thickened. Season with salt and lots of paprika. Fill the onion cases with mushroom mixture. 5. 5 Make white sauce by melting 2 T butter; stir in 2 T flour until blended. Slowly stir in 1 C milk or cream; stir until thickened. Add the chopped onion centers and any of the mushroom mixture that didn't fit in the onion cases. Season the sauce well with salt, paprika, and Worcestershire sauce or sherry. 6. 6 Pour the seasoned white sauce into a shallow baking dish. Add the stuffed onion cases, stuffing side up. The tops may be sprinkled with bread crumbs dotted with butter or sprinkled with cheese -- or not. 7. 7 Bake the onions until they are well-heated. Garnish with parsley. They may be served on toast. 8. 8 For vegetarian do not use Worcestershire sauce option use the sherry or use a vegetarian Worcestershire sauce.