member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Aunt Saunny      

Recipe Categories:

    Mushroom and Nut-Stuffed Onions


    Source of Recipe


    Aunt Saunny

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

    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. 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


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |