Go Back
Stuffed Mushrooms
5 from 2 votes

French Onion Soup Stuffed Mushrooms

With caramelized onions, thyme, red wine and swiss cheese, these mushroom caps bring the same big flavours of french onion soup in each bite sized morsel.

Course Appetizer
Cuisine American
Keyword Appetizer, Cheese, French, Mushroom, Vegetarian
Cook Time 40 minutes
Servings 30 mushrooms
Author FraƮche


  • 2 packages (32oz) stuffing mushrooms (approx. 30 mushrooms)
  • 1/4 cup butter
  • 2 cloves garlic, crushed
  • 2 medium yellow onions, sliced thin
  • 1/2 cup red wine
  • 1 tablespoon chopped fresh thyme (plus extra for optional garnish)
  • 1 brick(100g) cream cheese
  • 2/3 cup panko (plus extra for optional garnish)
  • 1/2 cup shredded swiss cheese


  1. Preheat oven to 375 F and prepare two baking sheets with parchment paper.

  2. Remove the stems from mushrooms and set the caps onto the prepared baking sheets. Chop up the mushroom stems small and add to med-low pan with 2 tablespoons butter and garlic. Let cook for 5 minutes until softened, then transfer to a medium mixing bowl.

  3. In the same pan on low heat, add your onions and 2 tablespoons butter and cook until caramelized for about 15-20 minutes stirring occasionally. Add in the red wine and fresh thyme and cook for 5 more minutes until reduced. Remove from the heat and transfer to the mixing bowl with the mushroom stems.

  4. Mix the cream cheese and panko in with the onions, then divide the mixture amongst the mushrooms and top with shredded swiss cheese. Optional : sprinkle more panko and fresh thyme on top before baking.

  5. Bake for 20 minutes until hot and lightly browned. Serve warm!