Your breath might not like you after you eat these onions stuffed with duxelles and blue cheese, but your taste buds definitely will.
I should start by explaining duxelles. It is French in origin, made from mushrooms, and commonly used as a component in Beef Wellington. But, it works great as a stuffing on its own. It’s basically finely chopped mushrooms, sautéed in some butter with onion or shallot and parsley.
Since I was going to stuff onions with my duxelles, I tweaked the basic ingredients a bit by omitting the onion or shallot. Instead, I added a clove of garlic. I also added plenty of black pepper and a healthy splash of white wine.
You could of course finely chop your mushrooms in a food processor or mini processor, but I didn’t feel like washing an extra dish, so I just used a trusty chef’s knife and got them as small as I had the patience for.
Below is what my duxelles looked like when it was done. If you finely chop your mushrooms in the food processor, it may look more like a paste when the mushrooms are all cooked down. That’s totally okay!
Some duxelles recipes I read said that you could add cream to them. I had planned on stuffing my onions with the duxelles and blue cheese. So, I went ahead and put the blue cheese into the duxelles at the end to help the cheese melt prior to the stuffing.
You could put that duxelles and blue cheese mixture on or in anything and it would be delicious. I’m thinking ravioli, smeared on a croissant, as a sauce on top of a steak, and even just as a dip on its own with crackers. It was sooooooo gooooood.
Anyway, I am stuffing onions with it. To get a crevice for the stuffing in my onions, I just cut the onions in half from root to top, and then took out the heart of the onions until I had a crevice that could fit a couple of tablespoons of filling, like picture below.
Three medium onions ended up being the perfect amount for a duxelles made from 1 8 ounce package of cremini mushrooms and about 2 ounces of blue cheese. I love it when a plan comes together like that.
Duxelles and Blue Cheese Stuffed Onions
- 3 medium onions
- 8 oz mushrooms
- 1 garlic clove minced
- 1 tbsp butter
- 2 tbsp white wine
- 1 tbsp fresh parsley chopped
- 2 oz blue cheese
- Cut the onions in half and peel out the centers to create a crevice that can hold about 2 tablespoons of the filling.
- Preheat the oven to 400 degrees.
- Finely chop the mushrooms. You can either do this by hand or in a food processor.
- Add butter, mushrooms, and garlic to a heated skillet. Cook until the mushrooms and garlic are soft.
- Add white wine and cook until the wine had nearly evaporated. We mainly just want a bit of the wine flavor.
- When the wine is nearly evaporated and the mushrooms are soft, remove the pan from the heat and and the blue cheese.
- When the blue cheese has melted from the residual heat of the pan, fill the onions with the filling and bake for about 30 minutes until the onions start to soften.