French Onion Soup Stuffed Mushrooms

If you haven’t seen the 1985 movie Better Off Dead, please click on the link, purchase a copy, and watch it.  I’ll wait.

Seriously though, it’s a really great movie. It’s an 80’s classic, where boy gets dumped, boy falls for French foreign exchange student, exchange student fixes boy’s Camaro, and all other manner of hilarity ensues. The boy in question is Lane Meyer (John Cuscak), which is what we’re going to call the man I’m seeing. I’m kind of a sucker for aviators, what can I say?

Without getting into too much detail, I can say that my Lane Meyer also was dumped, likes to ski, and met a girl who just may be able to help him fix his “Camaro.”  Ok, so I’m not a foreign exchange student, and there isn’t a paperboy chasing him down after two dollars, but there is a car in his garage (not a Camaro), that needs some work.  I think if we magically obtained parts and created a montage just like in Better Off Dead, we could have it restored to its former glory in about two minutes, just like in the movie. Or, you know, not.

One great moment in the movie is when Lane’s mother (who is by all means a horrible cook) prepares an “authentic” French meal consisting of French fries, French dressing, and French bread for the exchange student and her host family. Well, I wasn’t about to subject anyone to that, but my Lane does like French onion soup, and he likes stuffed mushrooms.  Combining the two was bound to happen, and I’m so glad it did.

French Onion Soup Stuffed Mushrooms


  • 2 Tbs. butter, divided
  • 2 large onions, cut in half and thinly sliced
  • 1/4 C. beef broth
  • 7 dashes Worcestershire sauce
  • splash of red wine
  • 1/2 C. grated Gruyere or Swiss cheese (I used Provolone, it worked well)
  • kosher salt
  • 24 white mushrooms, washed, and stems removed
  • minced fresh parsley (optional, for garnish)


In a medium skillet, melt 1 Tablespoon of the butter over medium heat.

Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft.

Splash in the wine, broth, and Worcestershire and cook for another 5 minutes, or until liquid is cooked down, stirring. Set the mixture aside.

Melt remaining 1 tablespoon butter in a large skillet over medium heat.

Toss the mushrooms around in the skillet for 2 minutes, to start the cooking process.

Sprinkle mushrooms with salt.

Place mushroom caps face down in a baking dish.

Fill each cavity with sautéed onion mixture, then sprinkle the cheese over the top.

Bake at 10 minutes on 325 degrees.

Turn on broiler and broil for a couple of minutes, until the top of the cheese starts to bubble and slightly turn brown.

Sprinkle minced parsley over the top and serve.

Makes 24 mushrooms.

Source: The Pioneer Woman


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