Recipe courtesy of Food Network Kitchen
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24 stuffed mushrooms
24 stuffed mushrooms


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

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