This easy and delicious French Onion Soup Stuffed Mushrooms recipe makes the perfect holiday and party appetizer! Rich French Onion Soup meets savory stuffed mushrooms in this favorite recipe!
Looking for more delicious appetizers? I think you’ll love my praline baked brie, Swedish Meatballs, and Ranch Oyster Crackers.
The cheesy, decadent flavors of French Onion Soup, caramelized onions, and melty cheese make a rich mushroom stuffing. This appetizer’s elevated flavor and presentation make it a favorite to serve on holidays and special occasions.
Stuffed mushrooms have always been such a popular party food and holiday appetizer. French Onion Soup Stuffed Mushrooms are so easy to make and yet so elegant to serve guests at a party or with a delicious meal. Roasted to perfection, they combine the fantastic flavor of my homemade French Onion Soup with tasty, cheesy mushrooms. This is a great appetizer recipe to keep in mind for upcoming parties and gatherings.
Table of Contents
- French Onion Soup Stuffed Mushrooms Recipe
- Why You’ll Love This Recipe
- How to Make French Onion Soup Stuffed Mushrooms
- French Onion Soup Stuffed Mushroom Ingredients
- How to Make French Onion Soup Stuffed Mushrooms
- How to Make Ahead and Store French Onion Soup Stuffed Mushrooms
- More Appetizers You’ll Love
- French Onion Soup Stuffed Mushrooms Recipe
French Onion Soup Stuffed Mushrooms Recipe
Why You’ll Love This Recipe
Rich Flavor. The savory French Onion Soup taste combines with the rich, cheesy flavor of the stuffed mushrooms for a taste that’s out of this world.
Easy to Make. With its few simple yet flavor-packed ingredients, this recipe comes together quite simply and easily.
Impressive to Serve. Guests always rave over these stuffed mushrooms!
Filled with everything I love about French Onion Soup, all stuffed into a delicious mushroom cap and then roasted to perfection, this makes an appetizer I think you’ll love.
How to Make French Onion Soup Stuffed Mushrooms
French Onion Soup Stuffed Mushroom Ingredients
You’ll need the following ingredients for these stuffed mushrooms: whole fresh mushrooms, onion, beef stock or broth, butter, sourdough bread, Stone House Seasoning, grated Gruyere cheese, and grated Parmesan cheese. Freshly chopped parsley is an optional ingredient I use as a garnish.
How to Make French Onion Soup Stuffed Mushrooms
This appetizer is incredibly easy to make with just a few flavorful ingredients and simple steps.
- Clean and prep the mushrooms. To make the stuffed mushrooms, start by cleaning the mushrooms with a damp paper towel. Then, carefully remove the stems of the mushrooms and place the mushroom caps on a parchment paper-lined baking sheet.
- Cook mushroom stems and onions. Chop the stems and onions thinly and cook until tender and caramelized.
- Make the bread crumbs. Pulse a piece of sourdough bread (or bread you have on hand) in a blender or food processor for a few seconds with the Stone House Seasoning. You can use store-bought bread crumbs, but get them unseasoned and then add Stone House Seasoning.
- Stuff the mushrooms. Fill each of the mushroom caps with seasoned bread crumbs.
- Top the mushrooms. Then, top the mushrooms with the caramelized onions and mushroom stems.
- Sprinkle with cheese and bake. Top the stuffed mushrooms with both kinds of grated cheese and another sprinkle of seasonings. Place them into the oven to bake.
- Garnish with parsley (optional). Add a sprinkle of fresh parsley as the stuffed mushrooms come out of the oven and enjoy!
How to Make Ahead and Store French Onion Soup Stuffed Mushrooms
This appetizer recipe is perfect for serving when entertaining, but if you are like me, you like to have many recipes made ahead for parties, holiday gatherings, dinners with guests, or even on game days! That’s one of the things I love about this recipe. You can assemble them ahead and bake them before serving.
To make ahead: Follow the recipe instructions up to the point before baking. Cover the baking sheet well and store the stuffed mushrooms in the refrigerator for 3 days.
To heat and serve: About 45 minutes before serving, remove the cover from the baking sheet and bake them as directed. They may take an extra few minutes since they are chilled in the refrigerator.
More Appetizers You’ll Love
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Here’s my French Onion Soup Stuffed Mushrooms Recipe. I hope you enjoy it as much as my family does!
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French Onion Soup Stuffed Mushrooms Recipe
Robyn Stone
5 from 1 vote
French Onion Soup Stuffed Mushrooms Recipe – This easy and delicious French Onion Soup Stuffed Mushrooms recipe makes the perfect holiday and party appetizer! Rich French Onion Soup meets savory stuffed mushrooms in this favorite recipe!
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Resting time: 5 minutes minutes
Total Time: 40 minutes minutes
Servings: 12
Ingredients
- 24 whole fresh mushrooms, cleaned and stems removed with stems chopped
- 1 medium onion, thinly sliced
- 1 tablespoon butter
- 1/4 cup beef stock or broth
- 1 slice sourdough bread
- 1/2 teaspoon Stone House Seasoning
- 1/2 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- chopped fresh parsley, optional
Instructions
Preheat oven to 450º F. Arrange clean mushroom caps with the open cavity up on a parchment paper lined baking sheet.
Add chopped mushroom stems, sliced onion, and butter to a medium skillet set over medium heat. Cook until the onions are tender, about 7 minutes. Add the beef stock and cook until the onions are glazed and caramelized, about 10 more minutes.
Meanwhile, pulse the bread in a blender or food processor until you have made breadcrumbs. Toss with Stone House Seasoning and fill each of the mushroom caps with the seasoned bread crumbs.
Top the breadcrumbs with the onion mixture and then top with grated cheeses. Bake in the oven for 15 minutes. Remove from the oven and allow to rest on the pan to cool slightly before serving, about 5 minutes. Top with fresh parsley, if using, and serve.
Notes
Make-Ahead Instructions:
Prepare French Onion Soup Stuffed Mushrooms as directed without baking. Cover the baking sheet and store in the refrigerator up to 3 days.
At least 45 minutes prior to time to serve, remove the cover of the baking sheet and bake as directed. The stuffed mushrooms may take an additional few minutes to cook if baking straight from the refrigerator.
Nutrition
Serving: 2mushrooms | Calories: 79kcal | Carbohydrates: 10g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 193mg | Potassium: 630mg | Fiber: 2g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 4.7mg | Calcium: 33mg | Iron: 1.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Enjoy!
Robyn xo
Categorized as:All Recipes, Appetizers, Cooking, Egg-Free Recipes, Game Day Recipes, Halloween Recipes, Recipes, Snacks, Vegetable Recipes
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About Robyn
Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.
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