Vegetarian Stuffed Onions



Ingredients

  • 4 medium Vidalia onions (about 9 oz. each)

  • 1 cup water plus 2 tablespoons, divided

  • 3 cups thinly sliced fresh cremini mushrooms

  • 1 ½ cups cubed whole-wheat bread

  • 1 tablespoon minced garlic

  • ½ cup shredded smoked Gouda cheese, divided

  • 3 tablespoons reduced-fat cream cheese, softened

  • 2 teaspoons finely chopped fresh thyme, plus more for garnish

  • ¼ teaspoon ground pepper

  • teaspoon salt

Directions

  1. Preheat oven to 450°F. Trim root end of each onion about 1/4-inch, keeping the root end intact. (This will help the onion sit flat in the pan and keep the filling inside.) Peel the onions. Cut off one-fourth of each onion top (on opposite end from root), leaving about a 3-inch-tall onion (discard onion tops or reserve for another use).


  2. Using a melon baller or small spoon, carefully scrape and remove the inside of each onion, leaving the outer 1 to 2 layers intact and keeping the base slightly thicker; reserve 1 cup of the scooped onion scraps. (Discard the remaining onion scraps or reserve for another use.)


  3. Place the hollowed-out onions, open-sides up, in a 9-inch-square metal baking pan. Pour 1 cup water around the onions; cover the pan with foil. Bake until softened, about 20 minutes. Remove the foil; bake until the onions start to brown around the edges, 10 to 12 minutes more. Remove from the oven; carefully discard the hot water from the pan. Reduce oven temperature to 375°F.


  4. Meanwhile, combine mushrooms, the reserved 1 cup onion scraps and the remaining 2 tablespoons water in a large nonstick skillet. Bring to a simmer over medium-high heat; cook, stirring occasionally, until the vegetables are tender and the pan is dry, about 7 minutes. Add bread cubes and garlic; cook, stirring often, until warmed through and fragrant, about 2 minutes. Transfer to a medium bowl; let cool for 2 minutes. Add 1/4 cup Gouda, cream cheese, thyme, pepper and salt; stir until thoroughly combined. Stuff each onion with mushroom mixture (about 1/2 cup per onion); top evenly with the remaining 1/4 cup Gouda.


  5. Bake until the cheese is melted and golden brown in spots, about 15 minutes. Transfer to a platter; garnish with additional thyme, if desired.


Originally appeared: EatingWell.com, September 2023


Nutrition Facts (per serving)

172 Calories
7g Fat
19g Carbs
9g Protein


Nutrition Facts
Servings Per Recipe
4
Serving Size
1 stuffed onion
Calories
172
% Daily Value *
Total Carbohydrate
19g
7%
Dietary Fiber
2g
7%
Total Sugars
8g
Protein
9g
18%
Total Fat
7g
9%
Saturated Fat
4g
20%
Cholesterol
23mg
8%
Vitamin A
322IU
6%
Vitamin C
7mg
8%
Vitamin D
2IU
1%
Vitamin E
1mg
4%
Folate
49mcg
12%
Vitamin K
2mcg
2%
Sodium
328mg
14%
Calcium
180mg
14%
Iron
1mg
6%
Magnesium
29mg
7%
Potassium
477mg
10%
Zinc
1mg
9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.


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