Servings: 4 servings or 16 bites
Prep time: 20 minutes
Cook time: 40 to 50 minutes
Ingredients
- 16 large white or brown mushrooms
- 2 onions, finely sliced
- 30 ml (2 tablespoons) butter
- 1 clove garlic, minced
- 5 ml (1 teaspoon) herbes de Provence
- 60 ml (¼ cup) beef broth
- 60 ml (¼ cup) panko breadcrumbs
- 250 ml (1 cup) strong Quebec cheddar, grated (such as Perron cheddar)
- Salt and freshly ground black pepper, to taste
Preparation
- Carefully remove the mushroom stems and chop them finely. Set the caps aside. In a large skillet, melt the butter over medium heat. Add the thinly sliced onions and cook over medium-low heat for 20 to 25 minutes, stirring regularly, until they are tender, golden brown, and well caramelized.
- Add the chopped mushroom stems, garlic, and herbes de Provence. Continue cooking for 5 minutes, until the mushrooms have released their liquid. Pour in the beef broth and let it reduce until the liquid has almost completely evaporated.
- Remove the skillet from the heat, then stir in the panko breadcrumbs and half of the grated cheddar. Mix until the stuffing is well combined. Season with salt and pepper to taste.
- Preheat the oven to 200 °C (400 °F). Place the mushroom caps, opening side up, in a lightly oiled baking dish. Generously fill each mushroom with the onion stuffing, then sprinkle the remaining cheddar on top.
- Bake for 18 to 22 minutes, until the mushrooms are tender and the cheese is melted and lightly browned. Let stand for a few minutes before serving.
