Sweet Onions Stuffed With Nuts and Mushrooms
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 6 large sweet onions (Vidalia, Walla Walla, etc.)
- 1 teaspoon cooking oil
- 3⁄4 cup chopped mushroom (type of your choice)
- 1 small carrot, finely chopped
- 1⁄4 teaspoon pepper
- 2 tablespoons butter
- 1⁄2 cup apple cider or 1⁄2 cup apple juice
- 1 medium tart baking apple, cored and finely chopped
- 1⁄2 cup cooked wild rice or 1⁄2 cup long grain rice (I cook up rice ahead of time and freeze it for such recipes.)
- 1⁄3 cup chopped hazelnuts
- 1⁄4 teaspoon salt
- 1 cup soft whole wheat bread crumbs
- 1 tablespoon snipped fresh basil
- 1⁄3 cup apple cider
Directions
- Cut a thin slice from the bottom and top of each onion, leaving onion skins on.
- Scoop out onion centers, leaving about 1/4-inch-thick shells.
- Finely chop enough of the removed onion centers to measure 1/3 cup.
- Brush onions with oil.
- For filling, in large skillet cook the 1/3 cup reserved onion centers, mushrooms, carrot and pepper in 1 tablespoons of margarine for 5 minutes.
- Slowly add the 1/2 cup cider.
- Stir in apple, rice, nuts, and salt; cook for 1 minute more.
- Remove from heat.
- Stir in 1/2 cup of the bread crumbs and basil.
- Spoon filling into each onion shell.
- Arrange stuffed onions in a 2-qt.
- rectangular baking dish.
- Pour 1/3 cup apple cider around stuffed onions.
- Bake, covered, in 350F oven for 40 minutes or until onions are tender.
- Melt remaining margarine and stir together with remaining bread crumbs; sprinkle over onions.
- Bake, uncovered, for 5-15 minutes more or until onions are tender.
- Remove outer skins before eating.
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