French Onion Stuffed Mushrooms are one of the most irresistible stuffed mushrooms you will ever make. Tender mushrooms are packed with the most divine, rich and creamy caramelized onion and cheese filling. Beef broth, white wine and thyme bring all the flavors of French onion soup to the front. Topped with crispy panko breadcrumbs these are simply divine!
French Onion Stuffed Mushrooms Recipe
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We love everything about stuffed mushrooms. We love them so much we've shared my Mom's famous Crab Stuffed Mushrooms and Stuffed Mushroom Dip. Both went viral on social media! Two of our most famous dinner recipes are our French Onion Chicken and French Onion Pork Chops. It's safe to say we are experts on stuffed mushrooms and fun French Onion Recipes!
Our French Onion stuffed mushrooms might just be the greatest combination of stuffed mushroom and French onion soup we've ever had. They are so easy to make but they look and taste so fancy. Our family and friends love them for holiday entertaining, game days, and family get togethers.
What are French Onion Stuffed Mushrooms
These French onion stuffed mushrooms are a twist on two classic appetizers, French onion soup and stuffed mushroom. Tender cremini mushrooms are stuffed with a rich and creamy caramelized onion and cheese mixture. The onions are cooked with beef broth, wine, garlic, and thyme to give them the signature French onion soup flavor. Buttery panko breadcrumbs top the mushrooms to replicate the toasted baguette in the classic soup. These stuffed mushrooms, are rich, creamy, savory, and simply irresistible.
What to Serve with
- Olive Garden Five Cheese Ziti al Forno
- Cajun Shrimp and Sausage Sheet Pan
- Lemon Feta Shrimp Orzo
- Baked Rigatoni with Sausage
- Louisiana Chicken Pasta
Ingredients
- Mushrooms - we recommend using cremini mushrooms or brown mushrooms for this recipe. They are move flavorful than white mushrooms, but you can use white mushrooms if that is what you can find in the store or if you prefer white mushrooms.
- Onions - we recommend yellow cooking onions or Vidalia onions for this recipe. Take your time caramelizing the onions to get the best flavor!
- Mozzarella or Gruyere Cheese - Gruyere can be found in most grocery stores and it is the cheese traditionally used for French onion soup. You can swap this for mozzarella, Swiss cheese, or an aged white cheddar.
- Beef Broth - gives the filling a rich flavor.
- White Wine - you can swap this for more beef broth if you prefer.
- Panko Breadcrumbs - we like using panko breadcrumbs as they are more light and airy than regular breadcrumbs. You can swap for regular breadcrumbs if you prefer or have those on hand.
- Garlic - everything is better with garlic! We highly recommend fresh garlic for this recipe and not garlic powder.
- Thyme - a pinch of thyme gives the stuffed mushrooms an amazing flavor.
- Butter - to sauté the mushroom filling and mixed with the breadcrumbs.
- Salt and Pepper
How to Make French Onion Stuffed Mushrooms
Full Printable Recipe at Bottom of page
- Preheat oven to 350℉. Grease a rimmed oven safe baking tray or sheet with cooking spray, or line with parchment paper
- Use a paper towel to wipe the mushroom clean of any debris. Pop the stems off the mushroom, finely chop and set aside.
- In a large skillet or frying pan over medium-low heat add the butter and allow to melt. Add in the sliced onions and thyme. Stirring occasionally, until the onions begin to lightly brown and caramelize for approximately 13-15 minutes.
- Then add the chopped mushroom stems, garlic, salt and pepper. Continue cooking another 1-2 minutes until the garlic is fragrant and the onions are golden brown, sticky and caramelized.
- Turn the heat up to medium-high and add the wine and broth to the pan. Cook until it reduces and slightly evaporates. Remove from the heat. Set aside to fully cool.
- While the onions cool, in a small bowl combine the melted butter with the breadcrumbs. Mix until fully combined and set aside.
- Once the onions are cooled, stir in the shredded cheese until evenly combined.
- Evenly distribute the onion and cheese filling between the mushrooms. Use a small spoon to scoop the filling into each mushroom and use the back of the spoon to gently push the filling down into the mushroom.
- Top each mushroom with the crumb mixture. Place the mushrooms in the prepared baking tray. It is ok if the mushrooms touch each other, they will shrink when baking.
Tip: you can press the top of each mushroom into the bowl of breadcrumbs. Gently press the mushroom down to get the breadcrumbs to stick to the filling. - Place the baking sheet in the oven and bake covered for 10 minutes, or until the mushrooms start to cook, release moisture and are softened. Uncover and continue cooking for another 3-5 minutes or until the breadcrumbs start turning golden brown.
- Remove from the oven and garnish with green onions and parsley. Serve and enjoy!
Tips for the Best Mushrooms
- Cleaning Mushrooms - wipe mushrooms with a damp paper towel or kitchen towel. Do not wash the mushrooms under running water or soak them in water or else they will absorb too much water.
- Flavor Variations - these stuffed mushrooms are versatile and you can add a variety of different mix-in's to take them up another notch. Instead of Gruyere cheese you can use a smoked gouda, or smoked mozzarella for an added smokey flavor. For an added pop crispy and salty flavor you can add some chopped cooked bacon!
- Filling - when preparing the filling it is important to allow the onion mixture to fully cool before you stir in the cheese. If the cheese starts to melt before you stuff the mushrooms it will make it challenging to stuff the mushroom and the cheese will melt too much when baking.
FAQ
Oven - reheat at 350°F for 7-8 minutes on a baking tray covered with foil or until warmed through.
Microwave - reheat on a microwave safe dish in 30 second internals until warmed through (be careful as the mushroom itself will be very hot!).
Air Fryer - reheat at 350°F for 4-6 minutes or until warmed through.
Store in an airtight container in the fridge for up to 1-2 days.
We recommend freezing fully cooked stuffed mushrooms. Allow the mushrooms to cool completely at room temperature then transfer to a freezer safe container. Arrange the mushrooms in a single layer and freeze for up to 3 months. Reheat from frozen on a baking tray covered with foil and bake at 350°F for 10-12 minutes, then uncover and cook for an additional 3-4 minutes.
You can fully prepare and stuff the mushroom then cover the baking tray with foil and refrigerated up to 24 hours in advance. Bake them just before serving.
Swap the beef broth for vegetable broth.
Swap the beef broth for vegetable broth and use plant based cheese and butter.
Use gluten free breadcrumbs.
Use dairy free cheese and butter.
More Easy Appetizers
- Shrimp Scampi Dip
- Boursin Bacon Wrapped Date
- Bacon Pepper Jelly Cheese Cups
- Jalapeno Popper Corn Dip
Enjoy!
- Sab
French Onion Stuffed Mushrooms
Ingredients
- 18 cremini mushrooms (brown mushrooms, baby bellas)
- 2 tablespoon unsalted butter
- 3 medium yellow onions (halved and sliced thinly, )
- ½ teaspoon dried thyme (or rosemary)
- 1 teaspoon garlic (finely minced or grated)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon white wine (sub beef broth)
- 2 tablespoon beef broth (or vegetable broth for vegetarian recipe)
- 1 cup Gruyere cheese (shredded, or Swiss, mozzarella, sharp white cheddar cheese)
Topping
- ½ cup panko breadcrumbs (or plain breadcrumbs)
- 1 tablespoon unsalted butter (melted)
Garnish (Optional)
- Chives (or green onions, thinly sliced)
- Fresh parsley (chopped)
Instructions
- Preheat oven to 350℉. Grease a rimmed oven safe baking tray or sheet with cooking spray, or line with parchment paper
- Use a paper towel to wipe the 18 cremini mushrooms clean of any debris. Pop the stems off the mushroom, finely chop and set aside.
- In a large skillet or frying pan over medium-low heat add the 2 tablespoon unsalted butter and allow to melt. Add in the sliced 3 medium yellow onions and ½ teaspoon dried thyme. Stirring occasionally, until the onions begin to lightly brown and caramelize for approximately 13-15 minutes.
- Then add the chopped mushroom stems, 1 teaspoon garlic, ½ teaspoon salt and ¼ teaspoon ground black pepper. Continue cooking another 1-2 minutes until the garlic is fragrant and the onions are golden brown, sticky and caramelized.
- Turn the heat up to medium-high and add the 2 tablespoon white wine and 2 tablespoon beef broth to the pan. Cook until it reduces and slightly evaporates. Remove from the heat. Set aside to fully cool.
- While the onions cool, in a small bowl combine the melted 1 tablespoon unsalted butter with the ½ cup panko breadcrumbs. Mix until fully combined and set aside.
- Once the onions are cooled, stir in the shredded 1 cup Gruyere cheese until evenly combined.
- Evenly distribute the onion and cheese filling between the mushrooms. Use a small spoon to scoop the filling into each mushroom and use the back of the spoon to gently push the filling down into the mushroom.
- Top each mushroom with the breadcrumb mixture. Place the mushrooms in the prepared baking tray. It is ok if the mushrooms touch each other, they will shrink when baking.Tip: you can press the top of each mushroom into the bowl of breadcrumbs. Gently press the mushroom down to get the breadcrumbs to stick to the filling.
- Place the baking sheet in the oven and bake covered for 10 minutes, or until the mushrooms start to cook, release moisture and are softened. Uncover and continue cooking for another 3-5 minutes or until the breadcrumbs start turning golden brown.
- Remove from the oven and garnish with chopped Chives and Fresh parsley. Serve and enjoy!
Nutrition
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