Rating: 4.2 14 votes cast)
Meal Type:
Prep Time:
20 min. Cooking Time:
1 hours and 15 min. Total Time:
1 hours and 35 min. Serving Size:
4
1
2
4
8
16
- Change
Nutritional Facts Servings Per Recipe: 4 Amount Per Serving Calories 204 % Daily Value** Total Fat 6g
9%
Cholesterol 41mg
14%
Sodium 212mg
9%
Total Carbohydrate 21g
7%
Protein 14g
Vitamin A 7% Vitamin C 20%
Potassium 15% Vitamin E 0%
** Percentage Daily Values are based on a
2000 calorie diet.
Stuffed Onions
Date Added: October 20, 2016
Onions stuffed deliciously with spinach and Parmesan cheese.
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Directions:
1. Trim root ends off and cut 1/2 inch from the stem side.2. Use a melon baller to remove the inside layers and leave at least 1/4 inch of outer layers (about 3 layers) for a suitable shell.3. Chop inner portion and save 1/2 cup for the stuffing.4. Place shells in a large pot, cover with water, and boil for 3-5 minutes.5. It is important not to overcook the shells; drain upside down on paper towels and reserve.6. Saute the chopped onions in 2 tablespoons of water and 2 tablespoons of the wine until they are translucent, or about 5 minutes.7. Add mushrooms and basil and cook 3 more minutes until mushrooms are soft.8. Add the spinach, breadcrumbs, Parmesan, and parsley (save one tablespoon of each and one of wine).9. Place the shells in a casserole dish just large enough to hold them.10. Stuff the shells and mound the filling slightly outside each shell.11. Pour stock and remaining wine around the shells in the pan.12. Cover loosely with foil and bake for 1 hour at 350.13. Uncover and cook a further 15 minutes at 425 or under the broiler after sprinkling the remaining ingredients.14. Boil and reduce left-over cooking liquid to 1/3 cup and pour over onions on a serving plate.
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Dietary Notes:
This recipe is high in Vitamin C with 20% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, MSG, Poultry, Cheese, Sulfites, Onion allergies.
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