French Onion Stuffed Mushrooms
Cooking sweet onions until they are caramelized makes French Onion Stuffed Mushrooms taste just like the familiar bowl of soup that we all know and love. Add Parmesan cheese and herbs to garnish each savory bite before serving. You’re going to love this tasty appetizer!
Stuffed Mushrooms have always been a go-to appetizer for special occasions in our home. They make a savory beginning to many meals. I usually serve them as an appetizer for before our Thanksgiving meal or a special birthday dinner celebration.
Serving French Onion Stuffed Mushrooms before a meal featuring a juicy steak or roasted poultry really makes a statement and let’s your guests know that there is more delicious food to come.
What to serve with French Onion Stuffed Mushrooms?
Serve these rich mushrooms as an appetizer for one of these tasty meals.
- Asian Steak Roll-Ups
- Spatchcock Chicken and Roasted Vegetables
- Braised Beef Shanks
- Caprese Chicken and Pasta
Large button mushrooms are used in this recipe. They are affordable and accessible in every grocery store or farmer’s market. Worcestershire sauce, Italian Seasoning, butter, bread crumbs, and Parmesan cheese come together with caramelized sweet onions to make the filling for the mushrooms.
French Onion Stuffed Mushrooms Recipe
Ingredients:
MUSHROOMS– Button mushrooms are perfect for this recipe. They hold up well to baking and taste great. Portobello, Shiitake and Cremini mushrooms are also good choices.
ONIONS– Use one large sweet onion, sliced and caramelized, to make the base of the filling. Vidalia and Maui are the best varieties to use in this recipe. Slice them quickly and wash your hands immediately to avoid the tears that can happen when cutting onions.
SEASONING– Italian seasoning, Worcestershire sauce, panko bread crumbs and Parmesan cheese are added to the onions to make a savory, rich filling for the mushrooms.
PARSLEY– Garnish the mushrooms with freshly chopped parsley and another pinch of shredded Parmesan after baking.
How to make French Onion Stuffed Mushrooms
Step-by-Step Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium non-stick skillet over medium heat, add two tablespoons of butter and allow it to melt. Add sweet onion slices and one teaspoon of Italian seasoning to the skillet. Cook for about 15 minutes, until caramelized. Stir occasionally to cook the onions evenly.
- While the onions are cooking, spray the bottom and sides of a shallow baking dish with cooking spray. Clean mushrooms by brushing away any dirt and removing the stems. Place the mushroom caps in the baking dish.
- When the onions become caramelized, add the Worcestershire sauce, Panko bread, and one more tablespoon of butter. Stir until butter is melted and ingredients are combined.
- Remove the pan from the heat and stir in the Parmesan cheese. Using a tablespoon, fill each mushroom cap with onion filling.
- Bake the stuffed mushrooms for 15 minutes at 350 degrees Fahrenheit. Remove from the oven and top each mushroom with chopped parsley and another pinch of shredded Parmesan cheese. Recipe makes 12 mushrooms or 6 servings.
More of the Best Appetizer Recipes
- Air Fryer Buffalo Cauliflower
- Easy Queso Dip
- Shrimp Dip
- Chicken Lettuce Wraps
- Crab and bacon Phyllo Cups
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French Onion Stuffed Mushrooms
Ingredients
- 16 ounces button mushrooms
- 3 tablespoons unsalted butter, divided
- 1 large Vidalia Onion
- 1 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 2 tablespoons panko bread crumbs
- 1/4 cup Parmesan cheese, shredded, plus one tablespoon to garnish
- 1 tablespoon parsley, fresh, chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium non-stick skillet over medium heat, add two tablespoons of butter and allow it to melt. Add sweet onion slices and one teaspoon of Italian seasoning to the skillet. Cook for about 15 minutes, until caramelized. Stir occasionally to cook the onions evenly.
- While the onions are cooking, spray the bottom and sides of a shallow baking dish with cooking spray. Clean mushrooms by brushing away any dirt and removing the stems. Place the mushroom caps in the baking dish.
- When the onions become caramelized, add the Worcestershire sauce, Panko bread, and one more tablespoon of butter. Stir until butter is melted and ingredients are combined.
- Remove the pan from the heat and stir in the Parmesan cheese. Using a tablespoon, fill each mushroom cap with onion filling.
- Bake the stuffed mushrooms for 15 minutes at 350 degrees Fahrenheit. Remove from the oven and top each mushroom with chopped parsley and another pinch of shredded Parmesan cheese. Recipe makes 12 mushrooms or 6 servings.
Equipment
- 1 medium non-stick skillet
- 1 shallow baking dish
Notes
- Cover the mushrooms with foil for the first 5 minutes of baking so mushrooms don’t become too browned when baking. Cook for the last 10 minutes uncovered.
- Use shredded Parmesan instead of finely grated cheese so that it adds to the texture of the filling and can be seen as a garnish on top.
- Be sure to spray your baking dish with cooking spray before adding the mushrooms so they don’t stick to the dish.