Jarlsberg French Onion Soup Mushrooms
Appetizer
 
Some people cringe at serving 50's era party food but mushrooms are just about my favorite and God created such a perfect little edible cup...it must be stuffed with goodness!
Ingredients
  • Jarlsberg Dip
  • Package Button or Baby Bella mushrooms, cleaned, stems removed and reserved
  • 1-2 onions, sliced thinly + chopped mushroom caps
  • 1 garlic clove, minced
  • 2 tbl. good dark balsamic vinegar
  • ½ teaspoon brown sugar
  • Fresh Thyme, Salt & Pepper
Instructions
  1. Heat your pan over medium heat and add mushroom caps
  2. Heat both sides until browning slightly, 1-2 min.
  3. Remove and set on cookie sheet or pan sprayed with olive oil
  4. Caramelize your onions-Respray pan lightly with olive oil, add onions and garlic.
  5. Cook over medium-low heat until begin to color a bit.
  6. Add balsamic and brown sugar.
  7. Stir to combine, reduce heat to low and let caramelize, stirring occasionally, 20-30 minutes.
  8. Remove from heat, stir in Jarslsberg dip.
  9. Spoon filling into mushroom caps.
  10. Bake at 350 for 15 minutes.
  11. Sprinkle fresh thyme, cracked pepper and kosher salt over tops.
Recipe by CowgirlBeans at http://cowgirlbeans.com/2012/02/french-onion-soup-mushrooms/