Ingredients
Preparation
Chop the small Paris mushrooms and onion.
In a saucepan, melt the butter. Add the onion and chopped mushrooms. Cook for 4 minutes. Add the chopped parsley and tarragon. Season with salt and pepper. Moisten with beef broth. Bring to a boil and let the liquid evaporate.
Preheat the oven to 375°F.
Remove the stems from the large mushrooms. Place the mushrooms in a buttered gratin dish.
Fill the large mushrooms with the mushroom and onion mixture. Cover each mushroom with grated cheddar.
Bake until the cheese is melted and golden brown.
Serve immediately.
Stuffed Mushrooms Gratin
These stuffed mushrooms gratin are the epitome of flavors. Filled with a delicious mixture of small mushrooms, tarragon, and onions, topped with melted cheddar cheese, they make an irresistible appetizer. You will love the combination of soft and crunchy textures, perfect for elevating any meal.
