Ingredients

The following ingredients have 12 Servings
  • 24 whole fresh mushrooms (cleaned and stems removed with stems chopped)
  • 1 medium onion (thinly sliced)
  • 1 tablespoon butter
  • 1/4 cup beef stock or broth
  • 1 slice sourdough bread
  • 1/2 teaspoon Stone House Seasoning
  • 1/2 cup grated Gruyere cheese
  • 1/4 cup grated Parmesan cheese
  • chopped fresh parsley (optional)

Instruction

  • Preheat oven to 450º F. Arrange clean mushroom caps with the open cavity up on a parchment paper lined baking sheet. 
  • Add chopped mushroom stems, sliced onion, and butter to a medium skillet set over medium heat. Cook until the onions are tender, about 7 minutes. Add the beef stock and cook until the onions are glazed and caramelized, about 10 more minutes. 
  • Meanwhile, pulse the bread in a blender or food processor until you have made breadcrumbs. Toss with Stone House Seasoning and fill each of the mushroom caps with the seasoned bread crumbs. 
  • Top the breadcrumbs with the onion mixture and then top with grated cheeses. Bake in the oven for 15 minutes. Remove from the oven and allow to rest on the pan to cool slightly before serving, about 5 minutes. Top with fresh parsley, if using, and serve.