These french onion soup stuffed mushrooms are vegetarian stuffed mushrooms with all the flavors of French onion soup. Button or crimini mushrooms are filled with jammy, caramelized onions and topped with melted cheese. It’s a simple two-bite appetizer that is perfect for holidays.
And, if you’re looking for more gluten free appetizers, try these dill pickle deviled eggs!
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This gluten free appetizer is literally french onion soup in a mushroom! It’s an easy bite sized appetizer that can be served at parties and holidays.
While the whole recipe is just below, don’t miss my tips further down and the step-by-step instructions with pictures!
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French Onion Soup Stuffed Mushrooms
These French onion soup stuffed mushrooms are savory, cheesy, and easy to make! A fun appetizer twist on a classic comfort food favorite.
- Prep Time: 5
- Bake Time: 15
- Cook Time: 20
- Total Time: 40
- Yield: 12–16 pieces 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Nut Free, Soy Free, Vegetarian
Ingredients
- 1 lb/450g medium button or crimini mushrooms (about 12-16)
- 2 medium/300g sweet yellow onions, sliced
- 2 tbsp/26g unsalted butter
- 1/2 cup/120ml broth
- 1/2 tsp/1g garlic powder
- 1/2 tsp/ 1/2 g dried thyme
- 1/2 tsp/1g ground black pepper
- 1/2 cup/60g grated Gruyere or Swiss cheese
- Fresh parsley or thyme to garnish
Instructions
- Slice onions into thin quarter circles.
- Melt butter over medium in a large frying pan.
- Add the sliced onions. Cook, stirring frequently, for 7-9 minutes, until beginning to brown.
- Reduce heat to medium-low. Add broth, garlic powder, thyme, and ground pepper. Stir to distribute everything and scrape up the browning bits from the bottom of the pan.
- Cook for 12-15 minutes, stirring occasionally, until very soft, well browned, and reduced. Taste and add salt as needed (will depend on salt level of broth).
- While the onions are cooking, wash and dry mushrooms. Remove the stems and clean out the centers so there is a large space in each mushroom.
- Preheat oven to 400°F/200 C. Line a baking pan with parchment for easy clean up.
- Place the mushrooms hole up in the pan.
- Scoop a small amount of onion mixture into each mushroom, filling tightly.
- Sprinkle a small mound of grated cheese on each filled mushroom.
- Baked for 10-15 minutes until mushrooms are cooked through and cheese is melted and browned in spots.
- Garnish with fresh parsley or thyme. Serve hot.
What You’ll Need For These French Onion Soup Stuffed Mushrooms
How To Make French Onion Soup Stuffed Mushrooms
Slice onions into thin quarter circles.
Melt butter over medium in a large frying pan.
Add the sliced onions. Cook, stirring frequently, for 7-9 minutes, until beginning to brown.
Reduce heat to medium-low. Add broth, garlic powder, thyme, and ground pepper. Stir to distribute everything and scrape up the browning bits from the bottom of the pan.
Cook for 12-15 minutes, stirring occasionally, until very soft, well browned, and reduced. Taste and add salt as needed (will depend on salt level of broth).
While the onions are cooking, wash and dry mushrooms. Remove the stems and clean out the centers so there is a large space in each mushroom.
Preheat oven to 400°F/200 C. Line a baking pan with parchment for easy clean up.
Place the mushrooms hole up in the pan.
Scoop a small amount of onion mixture into each mushroom, filling tightly.
Sprinkle a small mound of grated cheese on each filled mushroom.
Baked for 10-15 minutes until mushrooms are cooked through and cheese is melted and browned in spots.
Garnish with fresh parsley or thyme. Serve hot.
Important Recipe Notes
For best results, select medium to large mushrooms with a thick stem. This will leave the biggest space for filling with onions.
To prepare elements in advance: Make caramelized onion mixture up to 2 days in advance to store in the fridge. Clean and prepare mushrooms up to 1 day in advance. Store in the fridge in a tightly sealed container with a paper towel to trap any moisture released.
Gluten Free Appetizers
Rice Stuffed Mini Peppers– These rice stuffed mini peppers are a warm appetizer of sweet peppers filled with cheesy rice. It’s a tasty and satisfying bite-sized appetizer that can be prepped in advance and baked right before serving.
Spicy Maple Roasted Kabocha– This spicy maple roasted kabocha is an easy, naturally vegan and gluten free, flavorful side dish that comes together in 30 minutes. Roasted sections of kabocha are coated in a spicy maple glaze and pepitas with cinnamon and cayenne to bring heat and flavor.
