French Onion Mushrooms
Serves 2-4
Ingredients
8-ounces baby Portabella mushrooms, cleaned and stems removed
1 large onion, thinly sliced
Oil for spraying
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground pepper
½ teaspoon Worcestershire sauce
2-3 slices Gruyere cheese
Prepara<on
Preheat a large skillet over medium heat for 4-5 minutes, add oil and heat.
Add onions and cook un<l a deep caramel color, about 10-15 minutes depending
on your skillet.
Add salt and Worcestershire sauce and simmer for 1-2 minutes.
Cut a small slice across the top of each mushroom cap to enable it to sit flat. Spray
each mushroom with oil and fill each one with an equal amount of onion mixture.
Working in batches, place mushrooms into basket, being careful not to overcrowd.
Top each mushroom with a 1-inch por<on of cheese.
Set temperature at 400 degrees and set <mer for 5 minutes.
Remove stuffed mushrooms to a plaHer to keep warm and repeat with remaining
mushrooms.
19
