Mushroom and Nut-Stuffed Onions

By MaryGladys

Ingredients

• 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

Details

Servings 1

Preparation

Step 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.

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.