Sweet Onions Stuffed With Nuts and Mushrooms
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Judikins
Tucson, Arizona
I'm a Midwesterner, turned Northwesterner for 30 years and finally a Southwesterner. I retired in 1995 and have had time to enjoy, even more, the things I love, like cooking and entertaining special people in our home--family and good friends. Fortunately, my husband enjoys cooking too (one pot meals), so he relieves me a few times a month.