Ingredients

• 2 Tablespoons Butter
• 2 whole Large Onions, Halved And Sliced Thin
• ¼ cups Beef Broth
• 7 dashes Worcestershire Sauce
• Splash Of Busha Browne Spicy & Hot Pepper Sherry
• ½ cups Grated Gruyere Cheese (can Use Swiss)
• Cayenne Hot Pepper Sea Salt
• 24 whole White Or Crimini Mushrooms, Washed And Stems Removed**
• Minced Parsley

 Instructions

• In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in Busha Browne Spicy & Hot Pepper Sherry, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.
• Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushroom caps and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with Cayenne Hot Pepper Sea Salt.
• Place mushroom caps face down in a baking dish (round part down). Heap cavity with sauteed onions, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.
• Sprinkle minced parsley over the top and serve.