Recipe courtesy of Food Network Kitchen
Save Recipe Print
Yield:
24 stuffed mushrooms
Level:
Easy
Yield:
24 stuffed mushrooms
Level:
Easy

Directions

Watch how to make this recipe.

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.

Photograph by Ryan Dausch

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Croissant French Toast

Recipe courtesy of Ree Drummond

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Stuffed Shells with Arrabbiata Sauce

Recipe courtesy of Giada De Laurentiis

Baked Potato Wedges

Recipe courtesy of Ina Garten

Baby Carrots

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword