Gluten-Free French Onion and Prosciutto Stuffed Mushrooms
Try this Gluten-Free French Onion and Prosciutto Stuffed Mushrooms recipe, or contribute your own.
Try this Gluten-Free French Onion and Prosciutto Stuffed Mushrooms recipe, or contribute your own.
- 1 bay leaf
- salt and pepper
- 1/2 teaspoon sugar
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup gluten-free beef broth
- 8 oz 1/3 less fat cream cheese softened to room temperature
- 1 jumbo sweet onion chopped
- 1 tablespoon gluten-free worcestershire sauce
- 2 oz prosciutto chopped
- 24 oz baby portobello mushrooms
- Carbohydrate 1.98109816312418 g
- Cholesterol 6.61680760685405 mg
- Fat 2.31099022491674 g
- Fiber 0.542047664846326 g
- Protein 2.42374419617259 g
- Saturated Fat 1.14932187198747 g
- Serving Size 1 1 Serving (52g)
- Sodium 128.911542241386 mg
- Sugar 1.43905049827786 g
- Trans Fat 0.169161521876873 g
- Calories 36 calories
Step-by-step
- Melt butter in a large skillet over medium heat.
- Add onions, beef broth, worcestershire sauce, sugar, dried thyme, bay leaf, and a little salt and pepper.
- Bring the mixture to a boil over high heat then turn heat back down to medium and cook, stirring occasionally, until onions are soft and dark brown, 20 minutes.
- Cool slightly.
- Meanwhile, remove stems from mushrooms then place on a parchment paper or silpat lined baking sheet.
- Preheat oven to 350 degrees.
- Pour parmesan cheese into a small dish.
- In a large bowl stir together softened cream cheese, garlic powder, and pepper to taste.
- Add chopped prosciutto and onion mixture then mix until combined.
- Scoop by the Tablespoon (I used a cookie scoop) into mushroom caps - a little less for smaller mushrooms, a little more for larger mushrooms - then use a small spoon to make sure filling is packed into the cavity.
- Roll tops gently in parmesan cheese then place back on baking sheet and bake for 20-22 minutes or until tops are golden brown.
Dark caramelized onions bubbling beneath a crust of toasted parmesan create a sharp contrast to the earthy chew of roasted portobello caps. Many versions of this appetizer fail because watery raw ingredients turn the filling into a thin soup inside the oven. Proper execution requires strict adherence to specific preparation methods.
Properly browned onions provide the essential savory backbone that prevents the cream cheese filling from tasting overly heavy. Raw or undercooked onions release moisture during baking, which dissolves the structural integrity of the mushroom cap.
- Cook the sweet onions with the beef broth and sugar over medium heat for precisely 20 minutes until the liquid evaporates entirely and the alliums turn dark brown.
- Softened cream cheese must reach room temperature before mixing, otherwise the cold dairy will seize when combined with the warm onion mixture.
- Bake the stuffed caps at 350 degrees Fahrenheit for 20 to 22 minutes until the exterior parmesan coating achieves a distinct golden brown hue.
- Refrigerate assembled uncooked mushrooms in an airtight container for up to 24 hours, or freeze them unbaked for up to one month before transferring directly to a hot oven.
Properly browned onions provide the essential savory backbone that prevents the cream cheese filling from tasting overly heavy. Raw or undercooked onions release moisture during baking, which dissolves the structural integrity of the mushroom cap.
