Gluten-Free French Onion and Prosciutto Stuffed Mushrooms
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
- 1 bay leaf
- salt and pepper
- 1/2 teaspoon sugar
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup gluten-free beef broth
- 8 oz 1/3 less fat cream cheese softened to room temperature
- 1 jumbo sweet onion chopped
- 1 tablespoon gluten-free worcestershire sauce
- 2 oz prosciutto chopped
- 24 oz baby portobello mushrooms
- Carbohydrate 1.98109816312418 g
- Cholesterol 6.61680760685405 mg
- Fat 2.31099022491674 g
- Fiber 0.542047664846326 g
- Protein 2.42374419617259 g
- Saturated Fat 1.14932187198747 g
- Serving Size 1 1 Serving (52g)
- Sodium 128.911542241386 mg
- Sugar 1.43905049827786 g
- Trans Fat 0.169161521876873 g
- Calories 36 calories
Melt butter in a large skillet over medium heat. Add onions, beef broth, worcestershire sauce, sugar, dried thyme, bay leaf, and a little salt and pepper. Bring the mixture to a boil over high heat then turn heat back down to medium and cook, stirring occasionally, until onions are soft and dark brown, 20 minutes. Cool slightly. Meanwhile, remove stems from mushrooms then place on a parchment paper or silpat lined baking sheet. Preheat oven to 350 degrees. Pour parmesan cheese into a small dish. In a large bowl stir together softened cream cheese, garlic powder, and pepper to taste. Add chopped prosciutto and onion mixture then mix until combined. Scoop by the Tablespoon (I used a cookie scoop) into mushroom caps - a little less for smaller mushrooms, a little more for larger mushrooms - then use a small spoon to make sure filling is packed into the cavity. Roll tops gently in parmesan cheese then place back on baking sheet and bake for 20-22 minutes or until tops are golden brown.
