This is just a wonderful way to serve Mushrooms and Onions. Whether you’re preparing a side dish or something to compliment your fish or steak, this recipe is just the way to go. The flavor derives from simplicity and sticking to the basics. There’s fresh chopped Garlic, Parsley, Beef Broth, Butter and a touch of Salt and Pepper. It just doesn’t get any easier. And, instead of eating them plain or adding them to your favorite meat or protein, I’m going to show you a fun alternative to completing this dish.
Mushrooms and Onions over Texas Toast
In this Mushrooms and Onions recipe, I combine the ideas behind a Mushroom and Swiss Sandwich with French Onion Soup and Stuffed Mushrooms. Then I wrap them up into one glorious recipe that just can’t be denied. The Broth soaks into the toasted garlic bread and the addition of Swiss cheese just melts through and around every ingredient. So, each bite you take is simply amazing!
Update: This dish has become one of my most popular video recipes on YouTube and everyone raves about the results. So, I hope you consider that when you decide if you’re going to give this recipe a try. If you’re Mushroom fan, you’re going to love the results.
Try this recipe with my Pan Fried Ribeye Steak recipe or my Boneless Ribeye Roast!
Garlic Mushrooms and Onions Ingredients:
2 lbs Mushrooms, whole
1 Onion, sliced
3 Garlic Cloves, chopped
1/4 cup Fresh Parsley, chopped
1/2 cup Beef or Vegetable Broth, Aju is best
1 tbsp Butter
2 tbsp Olive or Vegetable Oil
Salt and Pepper to taste
Texas Toast or Garlic Bread
Swiss Cheese, 1 for every slice of bread
Be sure to watch the short video tutorial for this Garlic Mushrooms and Onions recipe and I’ll show you just how easy this dish is to make.
I love Stuffed Portobello Mushrooms. I order them every time I see them on the menu, which is rare, but I love how these things just sit in melted butter, begging to be plucked from their assortment. I stuff them with the chopped stems, green onion, bell pepper, parsley, bacon and seasoned breadcrumbs. I find that dressing breadcrumbs work the best and I saute everything in butter, so it’s really moist before I fill the caps.
My Stuffed Portobello Mushrooms
I was baffled by these years ago. The flavors were confusing to me and I wasn’t quite sure, a) What was in them, and obviously b) How to make them because of it. However, snooping around on Pinterest, recently, I ran into a photo that someone had posted and it hit me! So I figure that maybe there’s a few of you out there that have felt the same way I’ve felt about this recipe and I thought I better crank out my theory about how they’re made. Very often I challenge myself this way without sourcing any written recipe, just to see if I can do it. Well, I can and I did. So I reworked the recipe for everyone here to enjoy for themselves, and I’ve got to tell ya, I’m really proud of this one. Not only because it’s a fabulous wow factor dish, but because it’s ridiculously easy. That being said, make sure that you crank out this recipe next time you’re craving Stuffed Portobello Mushrooms, it’s a Winner!
Stuffed Portobello Mushrooms Ingredients:
6 Small or 2 Large Portobello Mushrooms
1 Piece Bacon, cooked and chopped
1/4 Bell Pepper, chopped
1 Green Onion, chopped
2 tbsp Fresh Parsley, chopped
1 cup Seasoned Bread Crumbs (Dressing works GREAT)
1 cube Butter, melted
½ cup Water
1/2 cup Mozzarella Cheese
Salt and Pepper to taste
Bake at 425 degrees f for 15 minutes then top with Mozzarella and Broil for 1 to 2 minutes and let them cool before serving.
Watch the short video for this Stuffed Portobello Mushrooms recipe and I’ll show you just how easy these are to make.