Stuffed Mushrooms with Red Wine Onions

13 Apr

I just got back to the District after a nice week at home in Illinois. I spent a lot of time hanging out with my parents, did some shopping with my mom, helped my dad take apart the back deck so they can replace the pool liner, consumed the messiest burger known to mankind, tried to go to a roller derby but it got postponed, ate saffron risotto and beef nachos (weird combination, I know) at our favorite tapas place, got iced chai from my favorite coffeeshop, ate a chicken caesar salad sandwich at my favorite cafe, got a mani/pedi while my mom got her hair done, went on some nice walks around the neighborhood in the evenings after dinner, went to a spin class with my friend, jogged with my mom, watched the Cards games with my dad on his huge tv, got to hang out with this guy:

He was mostly interested in eating, but I think he was at least a little happy to see me.

I also went to a cookout at my friend’s apartment. She lives in this fantastic old house with a huge front porch. I threw together Pioneer Woman’s Blackberry Cobbler and some of these tasty little stuffed mushrooms.

And you’ll notice how much fancier the kitchen I’m in is. My mom recently remodeled hers and it is fantastic. I also got to use my parents’ camera, which you can probably tell from the pictures is way nicer than what I normally use. It made me very excited for when I can afford to throw down some money on a DSLR.

Stuffed Mushrooms with Red Wine Onions
Makes 30 stuffed mushrooms

30 baby bella mushrooms, washed or wiped off, stems removed
2 medium onions, halved and sliced thin
2 tbsp butter
¼ cup red wine
½ tsp tarragon
½ tsp salt
1 cup grated swiss cheese

In a large skillet, melt 1 tbsp of butter over medium heat, add onions, and cook for 20 minutes, stirring occasionally. Once soft, add wine and continue to cook for 5 minutes. Season with tarragon and set aside.

Preheat oven to 325 degrees.

In the same skillet, melt the remaining 1 tbsp butter over medium heat and add mushrooms. Sprinkle with salt and let cook for about 2 minutes. Remove and place stem side up in a large Pyrex dish.

Stuff each mushroom cap with onions and then top each with grated swiss cheese. Bake for 10 minutes, and then turn on your broiler for a few minutes to brown the cheese. Pop one in your mouth to check the levels of deliciousness. Pop another one in just to be sure. Try to save a few for your friends.



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