French bread goes bad fast. Here's a way to make use of 4 ounces of that French bread, after you've already used some of it for your original purpose. You'll need a lot of portobellos — 2.5 pounds, or 8 medium mushrooms — and 2 entire cups of shredded Gruyere cheese, but don't skimp. You roast the mushrooms after cleaning them, and you cut the bread into cubes and bake the in butter. All the while, your four medium yellow onions, thinly sliced, are cooking in a frying pan with fresh thyme leaves. Then you place those 'shrooms in another pan, cap-side down and put all the other ingredients on it and roast it a bit, until it's nice and toasty.
This French onion soup–inspired recipe takes stuffed mushrooms from hors d’oeuvre to elegant vegetarian main course. While sliced onions caramelize on the stove, portobello mushrooms roast and bread cubes toast in the oven.... Read More