Mushroom and Nut-Stuffed Onions

Look for large, round onions to stuff and bake. Apple in the stuffing adds sweetness; wild rice adds to the nutty flavor of the hazelnuts.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Bake: 45 mins 350°F

Mushroom and Nut-Stuffed Onions

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Directions

  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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Nutrition Facts (Mushroom and Nut-Stuffed Onions)

  • Per serving:
  • 230 kcal ,
  • 9 g fat
  • (1 g sat. fat ,
  • 177 mg sodium ,
  • 35 g carb. ,
  • 5 g fiber ,
  • 5 g pro.
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