Portobello Mushrooms Stuffed with French Onion Soup

Name: Portobello Mushrooms Stuffed with French Onion Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 8 servings Freshly ground black pepper; 113 grams unsliced French bread; 59 milliliters dry sherry; 2 teaspoons finely chopped fresh thyme leaves; 170 grams cups shredded Gruyère cheese (about; 8 servings Kosher salt; 59 milliliters olive oil; 1 kilograms medium portobello mushrooms (about; 3 Tbsps unsalted butter; 4 mediums yellow onions, halved and thinly sliced

Portobello Mushrooms Stuffed with French Onion Soup might be just the side dish you are searching for. One serving contains 283 calories, 11g of protein, and 19g of fat. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. This recipe is typical of Mediterranean cuisine. If you have thyme leaves, gruyère cheese, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Heat the oven to 400°F and arrange a rack in the top third.Melt 2 tablespoons of the butter in a large frying pan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Oven

Add the onions and thyme, season generously with salt and pepper, and cook, stirring rarely and adjusting the heat as needed, until golden brown, about 35 minutes. Meanwhile, roast the mushrooms and toast the bread.Set a wire rack over a baking sheet. Clean the mushrooms and remove the stems (no need to scrape the gills).

Ingredients you will need

Salt And Pepper

Mushrooms

Onion

Bread

Thyme

Toast

Equipment you will use

Baking Sheet

Wire Rack

Brush both sides of the mushrooms with all of the oil and season generously with salt and pepper. Arrange the portobellos cap-side down on the rack.Roast the mushrooms for 8 minutes. Flip and roast until they just give way when pierced with a knife but still hold their shape, about 8 minutes more. Set the baking sheet aside to let the excess liquid drain from the mushrooms.

Ingredients you will need

Salt And Pepper

Portobello Mushrooms

Mushrooms

Cooking Oil

Equipment you will use

Baking Sheet

Knife

Place the remaining tablespoon of butter in a medium microwave-safe bowl and heat until melted (alternatively, melt it in a small saucepan over low heat).

Ingredients you will need

Butter

Equipment you will use

Microwave

Sauce Pan

Bowl

Cut the bread into 1/2-inch cubes, add them to the bowl, season with salt and pepper, and toss to combine.

Ingredients you will need

Salt And Pepper

Bread

Equipment you will use

Bowl

Transfer the cubes to a second baking sheet and spread them in an even layer (reserve the bowl—no need to wash it).

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Bowl

Bake until toasted and golden brown, stirring halfway through, about 10 minutes total.

Equipment you will use

Oven

Transfer the toasted bread to the reserved bowl and set it aside (reserve the baking sheet—no need to wash it). Turn the oven to broil.When the onions are ready, add the sherry and cook, stirring occasionally, until completely evaporated, about 1 to 2 minutes.

Ingredients you will need

Onion

Sherry

Bread

Equipment you will use

Baking Sheet

Bowl

Oven

Remove from the heat, taste, and season with additional salt and pepper as needed.

Ingredients you will need

Salt And Pepper

Place the mushrooms cap-side down on the reserved baking sheet. Divide the onions over the mushrooms. Divide the toasted bread over the onions and use your hands to gently press the bread into an even layer.

Ingredients you will need

Mushrooms

Onion

Bread

Equipment you will use

Baking Sheet

Sprinkle the mushrooms evenly with the cheese.Broil until heated through and the cheese is melted and starting to brown in spots, about 2 minutes.

Ingredients you will need

Mushrooms

Cheese