French Onion Soup Stuffed Mushrooms

This recipe goes out to all of you who requested author vegetarian recipes and I expectation to fetch you flat more.  But if you're vegan, don't vexation.  There gift e'er be a vegan choice and in this instance, just shift out the cheese for vegan Mozzarella or Nation.  Vegan cheese doesn't melt quite as intimately, but if you screw a favorite, delight notice below so your gent readers can countenance for them! 

Anyway, these French Onion Soup Stuffed Mushrooms were whelped from wayyyy too often example spent on Pinterest … you can think, rightish?  Delight tell me that it isn't just me ??  Ree Drummond, a/k/a The Originator Mate, posted a recipe and this is my rendition.  I tweaked it a bit, but I absolutely favored it!  Definitely a somebody.

If you piddle this instruction for Country Onion Soup Stuffed Mushrooms, delight hand me a account and let me experience what you expect!  It also helps opposite readers to center your thoughts, ideas and variations on the instruction.

Ingredients

• About 15 Cremini Button or Baby Bella Mushrooms, wiped clean & stems removed
• 1 Tbl Margarine vegan alternative available, such as Earth Balance brand

FOR THE ONIONS:

• 1 very large Sweet or Yellow Onion sliced thin
• 1 Tbl Margarine vegan alternative available, such as Earth Balance brand
• 1-1/2 tsp Oil of your choosing
• 1 tsp Sugar

Salt & Pepper

• 1 Tbl Worcestershire Sauce vegan alternatives linked in blog post
• 1 Tbl Wine red or white, vegan source guide linked in blog post
• 2 Tbl Vegetable or Mushroom Broth links in blog post
• Meltable Shredded Cheese vegetarian suggestion-Gruyere, vegan suggestion vegan mozzarella OR swiss-style shreds
• Parsley chopped

Instructions

1. Wipe mushroom caps, remove stems.
2. Slice onions and saute over medium-high heat in 1 Tbl of margarine/vegan margarine plus 1-1/2 tsp of oil and sugar until tender and translucent. Season with salt and pepper.
3. Add the wine, worcestershire/vegan worcestershire and vegetable or mushroom broth. Cook down until the liquid is almost all evaporated.
4. Remove the onions and add 1 Tbl of margarine/vegan margarine to the same pan. Add the prepared mushroom caps and toss well to coat. Cook for a few minutes until just starting to get tender.
5. Preheat the oven to 325 degrees.
6. Arrange the mushrooms, cap side down and season with salt.
7. Fill each with a generous spoonful of onions and top with cheese/vegan cheese shreds.
8. Lastly, top with chopped parsley.
9. Bake uncovered for 10-15 minutes or until fork tender. Don't overcook, you still want to have some "bite" to them.
10. Season with a pinch more salt if desired and serve immediately.