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Mushroom & Cheddar Stuffed Onions

Mushroom & Cheddar Stuffed Onions
This Recipe Is:

WebMD Recipe from EatingWell.com

In this recipe for stuffed onions, mild onion layers are filled with a tasty mushroom and Cheddar cheese blend spiked with sage and a splash of dry sherry. Serve as a vegetarian main dish for 4 or as a vegetable side dish for 8.

Ingredients
Prep: 1 hour | Total Time: 1 1/4 hours
  • large sweet onion, (about 1 pound)
  • 1 tablespoon
    unsalted butter
  • 1/4 cup
    finely chopped shallots
  • 1 tablespoon
    minced garlic
  • 8 ounces
    cremini mushrooms, very finely chopped
  • 1/4 teaspoon plus 1/8 teaspoon
    salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon
    freshly ground pepper, divided
  • 1/4 cup
    dry sherry, or dry white wine
  • 4 teaspoons
    chopped fresh sage, divided
  • 3/4 cup
    shredded extra-sharp Cheddar
  • 3/4 cup
    coarse fresh breadcrumbs, preferably whole-wheat (see Tip)
  • 1/4 cup
    finely chopped flat-leaf parsley
  • 1/2 teaspoon
    Worcestershire sauce, preferably vegan
  • 1/4 teaspoon
    Tabasco
  • 2 teaspoons
    extra-virgin olive oil
Instructions
  1. Preheat oven to 425°F. Coat an 8-inch-square baking dish with cooking spray.
  2. Bring a large pot of water to a boil. Trim the ends off the onion and cut in half lengthwise; peel. Cook the onion halves in the boiling water for 2 minutes. When cool enough to handle, remove the 4 largest outer layers from each half. Return the remaining pieces to the pot and boil for 5 minutes more to cook through. Set aside. Using tongs, return the 8 onion layers to the boiling water and cook until soft and pliable, 1 to 4 minutes, pulling each layer out as it’s done. Set aside on a plate.
  3. Heat butter in a large nonstick skillet over medium heat. Add shallots and garlic; cook, stirring, until the shallots are soft, 4 to 5 minutes. Add mushrooms and 1/4 teaspoon each salt and pepper. Add sherry (or wine); cook, stirring, until almost all the liquid has evaporated and the mushrooms form a soft mass, 8 to 10 minutes. Stir in 2 teaspoons sage; cook 30 seconds more. Transfer the mixture to a medium bowl; stir in cheese, breadcrumbs, parsley, Worcestershire and Tabasco. Finely chop the reserved onion core; add to the bowl.
  4. To stuff an onion layer, hold it with the curved side cupped in your hand. Spoon 4 to 5 tablespoons of stuffing into the center and gently form it into a football-shaped packet. Lay the packet seam-side down in the baking dish and repeat with the remaining layers. Brush the packets with oil and sprinkle with the remaining 2 teaspoons sage and 1/8 teaspoon each salt and pepper. Cover the dish with foil.
  5. Bake until the onions are bubbling, 15 to 25 minutes. Serve hot or warm.

 

Tip

Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.

Nutritional Information

Makes: 4 servings, 2 onions each
  • Calories265
  • Fat13 g
    • Saturated fat7 g
  • Cholesterol30 mg
  • Carbohydrates25 g
    • Dietary fiber3 g
  • Protein10 g
  • Sodium393 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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