I can just see everyone popping these into their mouths Thursday afternoon, while checking on the turkey in the oven, and between sips of red wine. And they are pretty simple to make: Ree stuffs steamed mushrooms with caramelized onions, tops with shredded Gruyere cheese, and bakes for 15-20 minutes (including a short stint under the broiler). The moisture in the mushrooms keeps them a little soupy and the combination looks delicious.
These would be a big hit with your vegetarian and gluten-free guests, too!
Read more: French Onion Soup Stuffed Mushrooms at The Pioneer Woman
(Images: Ree Drummond/Pioneer Woman)