French Onion Stuffed Mushrooms with Gruyere and Rosemary Croutons

8 oz Baby Bella whole mushrooms

1 T butter [real unsalted butter please]

1 large sweet onion, diced

1/8 cup double strength beef broth [I use the concentrate in a jar]

5 dashes Worcestershire sauce

splash of cooking sherry or white wine

3 oz. Gruyere, grated

2 slices crusty bread, toasted

1 tsp sea salt

2-3 sprigs fresh rosemary, chopped

Saute onion in butter on medium low heat for 20 minutes, stirring occasionally until deep golden brown.  Add beef broth, Worcestershire and sherry or wine.  Stir and cook 5 more minutes to reduce sauce.  Clean mushroom caps and remove stems.  Place in a baking pan that has been sprayed with olive oil cooking spray.  Sprinkle with half of seasonings.  Fill cavities with onion mixture.  Finely chop toasted bread and top onions.  Cover with cheese.  Bake for 10-15 minutes at 325 or until mushrooms are soft, then broil for several minutes to brown tops if necessary.  Makes about 12.

This makes a great appetizer or side dish with steak