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French Onion Stuffed Mushrooms

(6 Votes)
Updated May 18, 2018
French Onion Stuffed Mushrooms
30 Min

These French Onion Stuffed Mushrooms are baked to an absolutely perfect combo of crunchy inside and cheesy, velvety outside.

What You'll Need

  • 1 pound large fresh mushrooms
  • 3 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1 packet onion soup mix
  • 1 tablespoon water
  • 1/4 cup plain bread crumbs
  • 1/8 teaspoon black pepper
  • 3 slices Swiss cheese, each slice cut into 4 squares

What to Do

  1. Preheat oven to 375 degrees F. Gently clean mushrooms by wiping them with damp paper towels. Remove stems from 12 mushrooms; set aside caps. Finely chop mushroom stems and remaining whole mushrooms.
  2. In a large skillet over medium heat, melt butter; cook onion 3 minutes, or just until soft. Stir in chopped mushrooms, onion soup mix, and water and cook 4 to 5 minutes, or until tender. Remove from heat and add bread crumbs and black pepper; mix well.
  3. Using a teaspoon, stuff mushroom caps with stuffing mixture. Place on ungreased baking sheet.
  4. Bake 12 minutes. Remove from oven, top each with a piece of cheese, and return to oven 5 minutes, or until cheese is melted and mushrooms are heated through. Serve immediately.


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these were really good!

I made these for Christmas as an appetizer and they are really good. With the amount of stuffing this makes you could probably fill another 6 mushrooms. They should not be overstuffed because they become too hard to eat as a finger food. Another cheese, like provolone, or ?? would also work as the Swiss seemed a little week.

This looks amazing! Can I make this a day before my party? I would get to the point of just stuffing the mushrooms and refrigerate. The day of the party I would then melt the cheese and serve. Just curious as not sure they would get soft and watery. Please let me know. Thank you!!

Hello! Yes, you can certainly make these a day ahead before cooking them. We do not recommend making them before that. Enjoy!

Sounds a bit oniony to me, but I will try it over the holidays.


Made these for lunch today because they looked so good and they were delicious!


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