Table of Contents
Ingredients
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4 medium Vidalia onions (about 9 oz. each)
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1 cup water plus 2 tablespoons, divided
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3 cups thinly sliced fresh cremini mushrooms
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1 ½ cups cubed whole-wheat bread
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1 tablespoon minced garlic
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½ cup shredded smoked Gouda cheese, divided
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3 tablespoons reduced-fat cream cheese, softened
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2 teaspoons finely chopped fresh thyme, plus more for garnish
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¼ teaspoon ground pepper
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⅛ teaspoon salt
Directions
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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).
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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.)
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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.
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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.
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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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