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    Mushroom and Nut-Stuffed Onions


    Source of Recipe


    Marla

    Recipe Introduction


    Large, round onions work best for stuffing. Apple in the stuffing add sweetness;
    rice adds nuttiness too.

    List of Ingredients




    Mushroom and Nut-Stuffed Onions



    6 large sweet onions (such as Vidalia, Walla Walla, or Maui)
    1 tsp cooking oil
    3/4 cup chopped mushrooms
    1 small carrot, finely chopped
    1/4 tsp pepper
    2 Tbs margarine or butter
    1/2 cup apple cider or apple juice
    1 medium tart baking apple, cored and finely chopped
    1/2 cup cooked wild rice or long grain rice
    1/3 cup finely chopped hazelnuts
    1/4 tsp salt
    1 cup soft whole wheat bread crumbs
    1 Tbs snipped fresh basil
    1/3 cup apple cider

    Recipe



    1 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 tablespoon of the 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.

    2 Arrange stuffed onions in a 2-quart rectangular baking dish. Pour the 1/3 cup
    apple cider around stuffed onions. Bake, covered, in 350 degree F oven about 40
    minutes or until onions are tender. Melt remaining margarine and stir together with
    remaining bread crumbs; sprinkle over onions. Bake, uncovered, for 5 to 15 minutes
    more or until onions are tender. Remove outer skins before eating.

    Makes 6 side-dish servings.


 

 

 


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