French Onion and Bacon Mushrooms

French Onion and Bacon Mushrooms

(24 mushrooms)

Ingredients:

2 strips Bacon
2 tbsp. Unsalted Butter
1½ lb. Yellow Onion, sliced thin
1 tsp. Fresh Thyme Leaves
1 tsp. Light Brown Sugar, packed
¼ tsp. Black Pepper
¼ cup Beef Broth
24 large Baby Bella Mushrooms
2 oz. Gruyere Cheese, finely shredded
garnish Fresh Parsley, chopped

Directions:

In a large nonstick skillet, cook bacon over medium heat until crisp.  Turning as needed, when done remove to a paper towel lined plate.  Reserve 1 tbsp. drippings in skillet and add butter.  Heat until melted before adding onions.  Sprinkle with thyme, brown sugar and black pepper.  Cook over medium-low for 30-35 minutes or until onions become soft and start to caramelize.  Stir as needed.  Increase heat to medium-high.  Stir in beef broth.  Simmer 1-2 minutes or until broth has evaporated.  Remove from heat.  Finely crumble bacon and stir into mixture.  Cool to room temperature before assembling.  Clean mushrooms discarding stems.  Place mushrooms stem-side up on a wire rack placed in a rimmed sheet pan.  Spoon onion mixture into mushroom caps.  Top evenly with the cheese.  Place in a pre-heated 350-degree oven for 12-15 minutes or until heated through.  Turn on broiler and broil 6-inches with heat for 10-20 seconds or until cheese is golden.  Transfer to a serving platter, sprinkle with chopped parsley and serve.

Notes:              You can use a different cheese if the Gruyere is too expensive or you like a different flavor of cheese.

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