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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

1


Recipe



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.


Servings: 6