French Onion Soup Stuffed Mushrooms

• 24 cremini mushrooms large
• 2 tablespoons EVOO
• salt
• 3 tablespoons butter
• 2 onions thinly sliced
• 2 teaspoons thyme chopped
• salt
• 1/4 cup red wine
• 1/2 cup beef broth
• breadcrumbs
• 1 cup gruyere shredded
• 2 tablespoons grated Parmesan
• parsley

1. Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
2. Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
3. Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
4. Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.

mushrooms, evoo, salt, butter, onions, thyme, salt, red wine, beef broth, breadcrumbs, gruyere shredded, parmesan, parsley

Taken from www.yummly.com/recipe/French-Onion-Soup-Stuffed-Mushrooms-1109094 (may not work)