ENTERTAINING 202 3 culturecheesemag.com 49
French
Onion–Stuffed
Mushrooms
with Bitter
Greens
I ate a lot of stuffed portobello
mushrooms during my days as a
vegetarian. I was in college and
single—portobellos were cheap and
perfectly portioned for one. The caps
are endlessly versatile. Stuff them
with cheese, beans, sautéed greens,
cooked grains, roasted vegetables, or
even mashed squash or potatoes. Of
all the iterations I've worked my way
through, though, these French onion
soup–inspired stuffed mushrooms
win first prize. An abundance of
jammy caramelized onions is loaded
into the portobello caps before
they're topped with nutty Gruyère
cheese and baked. The results are
so umami-packed, they beg to be
served atop a simple, vinaigrette-
dressed salad for balance. A
smattering of toasted breadcrumbs
mimics the crispy bits of the cozy,
classic soup.
Recipe on p. 58
