How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Portobello Mushrooms Stuffed with French Onion Soup Recipe?

You need 10 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 4 medium yellow onions, halved and thinly sliced, 2 teaspoons finely chopped fresh thyme leaves, Kosher salt, and more.

Is Portobello Mushrooms Stuffed with French Onion Soup Recipe suitable as soups & stews?

Yes, Portobello Mushrooms Stuffed with French Onion Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Portobello Mushrooms Stuffed with French Onion Soup Recipe?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Mushrooms Stuffed with French Onion Soup Recipe Recipe

Name: Portobello Mushrooms Stuffed with French Onion Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 4 medium yellow onions, halved and thinly sliced; 2 teaspoons finely chopped fresh thyme leaves; Kosher salt; Freshly ground black pepper; 8 medium portobello mushrooms (about 2 1/2 pounds); 1/4 cup olive oil; 4 ounces unsliced French bread; 1/4 cup dry sherry; 2 cups shredded Gruyere cheese (about 6 ounces)

Portobello Mushrooms Stuffed with French Onion Soup Recipe

Eats Now Editorial Team · 505 kcal · Soups & Stews

1
Heat the oven to 400 degrees F and arrange a rack in the top third.
2
Melt 2 tablespoons of the butter in a large frying pan over medium heat.
3
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.
4
Meanwhile, roast the mushrooms and toast the bread.
5
Set a wire rack over a baking sheet.
6
Clean the mushrooms and remove the stems (no need to scrape the gills).
7
Brush both sides of the mushrooms with all of the oil and season generously with salt and pepper.
8
Arrange the portobellos cap-side down on the rack.
9
Roast the mushrooms for 8 minutes.
10
Flip and roast until they just give way when pierced with a knife but still hold their shape, about 8 minutes more.
11
Set the baking sheet aside to let the excess liquid drain from the mushrooms.
12
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).
13
Cut the bread into 1/2-inch cubes, add them to the bowl, season with salt and pepper, and toss to combine.
14
Transfer the cubes to a second baking sheet and spread them in an even layer (reserve the bowlno need to wash it).
15
Bake until toasted and golden brown, stirring halfway through, about 10 minutes total.
16
Transfer the toasted bread to the reserved bowl and set it aside (reserve the baking sheetno need to wash it).
17
Turn the oven to broil.
18
When the onions are ready, add the sherry and cook, stirring occasionally, until completely evaporated, about 1 to 2 minutes.
19
Remove from the heat, taste, and season with additional salt and pepper as needed.
20
Place the mushrooms cap-side down on the reserved baking sheet.
21
Divide the onions over the mushrooms.
22
Divide the toasted bread over the onions and use your hands to gently press the bread into an even layer.
23
Sprinkle the mushrooms evenly with the cheese.
24
Broil until heated through and the cheese is melted and starting to brown in spots, about 2 minutes.
25
Serve immediately.

Portobello Mushrooms Stuffed with French Onion Soup Recipe

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