Sweet Onions Stuffed With Nuts and Mushrooms Recipe

Name: Sweet Onions Stuffed With Nuts and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large sweet onions (Vidalia, Walla Walla, etc.); 1 teaspoon cooking oil; ¾ cup chopped mushroom (type of your choice); 1 small carrot, finely chopped; ¼ teaspoon pepper; 2 tablespoons butter; ½ cup apple cider or ½ cup apple juice; 1 medium tart baking apple, cored and finely chopped; ½ cup cooked wild rice or ½ cup long grain rice (I cook up rice ahead of time and freeze it for such recipes.); ⅓ cup chopped hazelnuts; ¼ teaspoon salt; 1 cup soft whole wheat bread crumbs; 1 tablespoon snipped fresh basil; ⅓ cup apple cider

Servings: persons

6 large sweet onions (Vidalia, Walla Walla, etc.)
1 teaspoon cooking oil
¾ cup chopped mushroom (type of your choice)
1 small carrot, finely chopped
¼ teaspoon pepper
2 tablespoons butter
½ cup apple cider or ½ cup apple juice
1 medium tart baking apple, cored and finely chopped
½ cup cooked wild rice or ½ cup long grain rice (I cook up rice ahead of time and freeze it for such recipes.)
⅓ cup chopped hazelnuts
¼ teaspoon salt
1 cup soft whole wheat bread crumbs
1 tablespoon snipped fresh basil
⅓ cup apple cider

1
Cut a thin slice from the bottom and top of each onion, leaving onion skins on.
2
Scoop out onion centers, leaving about 1/4-inch-thick shells.
3
Finely chop enough of the removed onion centers to measure 1/3 cup.
4
Brush onions with oil.
5
For filling, in large skillet cook the 1/3 cup reserved onion centers, mushrooms, carrot and pepper in 1 tablespoons of margarine for 5 minutes.
6
Slowly add the 1/2 cup cider.
7
Stir in apple, rice, nuts, and salt; cook for 1 minute more.
8
Remove from heat.
9
Stir in 1/2 cup of the bread crumbs and basil.
10
Spoon filling into each onion shell.
11
Arrange stuffed onions in a 2-qt.
12
rectangular baking dish.
13
Pour 1/3 cup apple cider around stuffed onions.
14
Bake, covered, in 350F oven for 40 minutes or until onions are tender.
15
Melt remaining margarine and stir together with remaining bread crumbs; sprinkle over onions.
16
Bake, uncovered, for 5-15 minutes more or until onions are tender.
17
Remove outer skins before eating.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 large sweet onions (Vidalia, Walla Walla, etc.), 1 teaspoon cooking oil, ¾ cup chopped mushroom (type of your choice), 1 small carrot, finely chopped, and more.

Yes, Sweet Onions Stuffed With Nuts and Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Onions Stuffed With Nuts and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions