Baked Mushrooms with French Onion Topping

These baked mushrooms are a perfect combination of crunchy inside and soft, cheesy outside.

Baked Mushrooms with French Onion Topping
Serves: 12
  • 450 g large fresh mushrooms
  • 2¼ tablespoons butter
  • ½ cup finely chopped onion
  • 1 x 40g packet French onion soup mix
  • 1 tablespoon water
  • ¼ cup plain bread crumbs
  • 3 - 4 grinds black pepper
  • 3 slices Swiss cheese, each slice cut into 4 squares
  1. Preheat oven to 190°C. Gently clean mushrooms by wiping them with damp paper towels. Remove stems from 12 mushrooms; set aside caps. Finely chop mushroom stems and remaining whole mushrooms.
  2. In a large skillet over medium heat, melt butter; cook onion 3 minutes, or just until soft. Stir in chopped mushrooms, onion soup mix, and water and cook 4 to 5 minutes, or until tender. Remove from heat and add bread crumbs and black pepper; mix well.
  3. Using a teaspoon, stuff mushroom caps with stuffing mixture. Place on ungreased baking sheet.
  4. Bake 12 minutes. Remove from oven, top each with a piece of cheese, and return to oven 5 minutes, or until cheese is melted and mushrooms are heated through. Serve immediately.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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