French onion stuffed mushrooms are filled with caramelized onions and melted Gruyère cheese for an easy bite-size appetizer packed with classic French onion flavor.
Ingredients
- Baby Bella Mushrooms
- Olive Oil
- Large Yellow Onions
- Salt
- Worcestershire Sauce
- Fresh Thyme Leaves
- Gruyère Cheese
- Panko Breadcrumbs
- Grated Parmesan Cheese
- Olive Oil
How to Make French Onion Stuffed Mushrooms
- Remove the mushroom stems and clean the mushroom caps with a damp paper towel. Place the mushroom caps on a parchment-lined baking sheet.
- Add olive oil to a skillet over medium-low heat. Add the onions and salt, and cook for 30-35 minutes, stirring occasionally, until deeply caramelized.
- Stir in the Worcestershire sauce and thyme.
- Preheat the oven to 375℉.
- Fill each mushroom with caramelized onions, just to the brim of each “well”. Top with Gruyère cheese.
- Mix panko, Parmesan, and olive oil. Sprinkle over the mushrooms.
- Tip: If any of the onions underneath are not covered by cheese or panko, they risk burning as the mushrooms cook. Try to cover all of the onions.
- Bake for 18 to 22 minutes, until the mushrooms are tender and the topping is golden.
FAQ
White button mushrooms and cremini mushrooms both work well.
Yes. Prepare and stuff the mushrooms, cover them, and refrigerate for up to 24 hours. Bake them just before serving for the best texture.
Avoid soaking mushrooms in water when cleaning them because they will become waterlogged. It’s best to wipe them with a damp paper towel. It also helps not to overcrowd the baking dish so excess moisture can evaporate.
Gruyère is the classic choice because it melts beautifully and gives the mushrooms that traditional French onion soup flavor. Swiss cheese, provolone, or a combination of cheeses can also work.
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheat them in a 350°F oven for about 8-12 minutes, or until warmed through. The oven or air fryer will give you a better texture than the microwave, which can make them soggier and chewier.
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French Onion Stuffed Mushrooms
Equipment
Ingredients
- 20 Baby Bella Mushrooms
- 2 tablespoons Olive Oil
- 2 Large Yellow Onions thinly sliced
- ½ teaspoon Salt
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Fresh Thyme Leaves
- ½ cup Shredded Gruyère Cheese
- ¼ cup Panko Breadcrumbs
- 2 tablespoons Grated Parmesan Cheese
- 1 tablespoon Olive Oil
Instructions
- Remove the mushroom stems and clean the mushroom caps with a damp paper towel. Place the mushroom caps on a parchment-lined baking sheet.
- Add olive oil to a skillet over medium-low heat. Add the onions and salt, and cook for 30-35 minutes, stirring occasionally, until deeply caramelized.
- Stir in the Worcestershire sauce and thyme.
- Preheat the oven to 375℉.
- Fill each mushroom with caramelized onions, just to the brim of each "well". Top with Gruyère Cheese.
- Mix panko, Parmesan, and olive oil. Sprinkle over the mushrooms.
- Bake for 18 to 22 minutes, until the mushrooms are tender and the topping is golden.
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