Mushroom Stuffed Onions--Midwest

Recipe by BarbryT
READY IN: 50mins




  • To make onion cases: peel 6 medium or 3 large onions. Boil/simmer until tender.
  • Remove from water and cool. If using medium onions, cut a slice from the top and hollow out, leaving a 3/4-inch shell. (Hint: use kitchen scissors). If using large onions, cut in half (doesn't matter whether horizontally or vertically). Remove the centers, leaving a 3/4-inch shell. Chop the centers.
  • Preheat oven to 400°F.
  • Sauté the chopped mushrooms in 2 T of the butter until tender; sprinkle with 1 T of the flour and mix. Stir in 1/3 C milk or cream and stir until thickened. Season with salt and lots of paprika. Fill the onion cases with mushroom mixture.
  • Make white sauce by melting 2 T butter; stir in 2 T flour until blended. Slowly stir in 1 C milk or cream; stir until thickened. Add the chopped onion centers and any of the mushroom mixture that didn't fit in the onion cases. Season the sauce well with salt, paprika, and Worcestershire sauce or sherry.
  • Pour the seasoned white sauce into a shallow baking dish. Add the stuffed onion cases, stuffing side up. The tops may be sprinkled with bread crumbs dotted with butter or sprinkled with cheese -- or not.
  • Bake the onions until they are well-heated. Garnish with parsley. They may be served on toast.
  • For vegetarian do not use Worcestershire sauce option use the sherry or use a vegetarian Worcestershire sauce.