Champignons stuffed with French onion soup
Votes: 2
Time: 1 hour.
Complexity: easily
Quantity: 24 canapés
Complexity: easily
Quantity: 24 canapés
The famous French onion soup, with its rich and complex flavor, can be served as an appetizer in mushroom caps. First, prepare the soup filling by sautéing the onions with spices in butter until golden and tangy. Then, add red wine and beef broth for flavor. Once the soup has reduced slightly and thickened, spoon it into large mushroom caps, sprinkle with grated cheese, and bake in the oven. Your guests will be delighted with the flavor combination of caramelized onions, baked mushrooms, and toasted cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 24 champignon mushroom caps
- 2 onions
- 2 teaspoons thyme
- 1/4 cup red wine
- 0.5 cups beef broth
- 220 g of breadcrumbs
- 1 cup grated Gruyere
- 2 tbsp. l. grated parmesan
We recommend
Recipes with similar ingredients: champignon mushrooms, onions, red wine, Gruyere cheese, Parmesan cheese, thyme
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Trim the stems from 24 large button mushrooms.
- Wipe the caps with a damp paper towel, then rub with 2 tablespoons of olive oil and season with salt. Arrange on a baking sheet.
- In a large skillet over medium heat, melt 3 tablespoons (45 g) butter. Add 2 thinly sliced onions and 2 teaspoons chopped thyme, season with salt and pepper, and cook, stirring, until the onions are caramelized, about 20 minutes. Pour in 1/4 cup red wine; cook until the wine has evaporated, 1 minute. Add 1/2 cup beef broth; cook until the onions are tender, 3 minutes. Stir into the mushroom caps. breadcrumbs, then fill them with the onion mixture and sprinkle with 1 cup grated Gruyere and 2 tablespoons grated Parmesan.
- Bake until the mushrooms are tender and the filling is golden brown, 15-17 minutes. Let cool for 5 minutes, then transfer from the baking sheet to a serving platter. Sprinkle with parsley.
Categories:
Similar recipes
