Ingredients

Adjust Servings:

	18 pcs Fresh white button mushroom
	1 pc White onions thinly sliced
	1 tbsp Margarine
	1 tbsp La espanola pure olive oil
	1 tsp White sugar
	¼ tsp Mccormick iodized salt
	⅛ tsp Mccormick black ground pepper
	1 tbsp Mccormick worcestershire sauce
	½ tbsp White wine
	2 tbsp Chicken stock
	as needed Parmesan cheese
	as needed Breadcrumbs
	as needed Mccormick parsley flakes
	as needed for Chicken stock Lee kum kee chicken soup base
	as needed for Chicken stock Water

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French Onion Soup Stuffed Mushrooms

Name: French Onion Soup Stuffed Mushrooms
Total time: 30 min
Yield: 4 Servings
Cuisine: French
Ingredients: Fresh white button mushroom: 18 pcs; White onions thinly sliced: 1 pc; Margarine: 1 tbsp; La espanola pure olive oil: 1 tbsp; White sugar: 1 tsp; Mccormick iodized salt: ¼ tsp; Mccormick black ground pepper: ⅛ tsp; Mccormick worcestershire sauce: 1 tbsp; White wine: ½ tbsp; Chicken stock: 2 tbsp; Parmesan cheese: as needed; Breadcrumbs: as needed; Mccormick parsley flakes: as needed; Lee kum kee chicken soup base: as needed for Chicken stock; Water: as needed for Chicken stock

Cuisine:

French

Recreate one of the most loved cheesy soups as a healthy appetizer that will surely wow your restaurant crowd! Don’t miss out on the opportunity by adding this trend worthy recipe to your menu.

30 Minutes
Serves 4
Medium

Ingredients

18 pcs Fresh white button mushroom
1 pc White onions thinly sliced
1 tbsp Margarine
1 tbsp La espanola pure olive oil
1 tsp White sugar
¼ tsp Mccormick iodized salt
⅛ tsp Mccormick black ground pepper
1 tbsp Mccormick worcestershire sauce
½ tbsp White wine
2 tbsp Chicken stock
as needed Parmesan cheese
as needed Breadcrumbs
as needed Mccormick parsley flakes
as needed for Chicken stock Lee kum kee chicken soup base
as needed for Chicken stock Water

Directions

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Steps

1 Done	Put the margarine in a medium non-stick pan and sauté the onions in low heat for about 2 minutes or until the onions becomes translucent.
2 Done	Add in La Espanola Olive Oil and continue to sauté for 2-3 minutes more then add in the sugar, McCormick Iodized Salt and McCormick Black Pepper Ground.
3 Done	Pour in white wine, chicken stock and McCormick Worcestershire sauce.
4 Done	Continue to sauté until liquid starts to evaporate and then set aside.
5 Done	Place the mushroom caps in a baking sheet tray and drizzle with La Espanola Olive Oil. Evenly distribute the onion filling followed by breadcrumbs and parmesan cheese.
6 Done	Bake at 220°C for 7-10 mins or until the mushrooms become soft and tender.
7 Done	Garnish with McCormick Parsley Flakes and serve.