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Stuffed Onions
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Rating: 4.2/5 (14 votes cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 204
% Daily Value**
Total Fat 6g
9%
Saturated Fat 3g
4%
Unsaturated Fat 1g
Cholesterol 41mg
14%
Sodium 212mg
9%
Total Carbohydrate 21g
7%
Dietary Fiber 3g
10%
Sugars 7g
Protein 14g
Vitamin A  7%Vitamin C  20%
Calcium  14%Iron  7%
Potassium  15%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Stuffed Onions

Recipe Tags: Vegetable Recipes

Date Added: October 20, 2016
Onions stuffed deliciously with spinach and Parmesan cheese.

Ingredients:

4 Bermuda Onions large
1/3 cup Dry White Wine
1/2 lb Fresh Mushrooms diced
1/2 teaspoon Basil dried
1 dash Spinach thawed dried
1/3 cup Whole Wheat Bread Crumbs
1/4 cup Parmesan Cheese
1/4 cup Parsley chopped
3/4 cup Chicken Breast
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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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