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Title:   Baked Stuffed Onion

Nutrition facts

Serving Size 1 onion
Amount per serving
Calories 99 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 0g 0%
  Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 675mg 28%
Total Carbohydrates 0g 0%
  Dietary Fiber 4g
Protein 3g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.



Serves 8
1head of garlic
8medium yellow onions, unpeeled
1cup fresh basil leaves, loosely packed
1/2cup fresh flat-leaf parsleyleaves, loosely packed
2 1/2teaspoons salt
1/4teaspoon freshly ground pepper
3Yukon gold potatoes(about 1 pound)
10ounces assorted mushrooms, such as chanterelle, shiitake, or oyster, cleaned and sliced into 1/4-inch-thick strips
1/4cup dry white wine
Olive-oil cooking spray
 1.   Heat oven to 450°. Wrap garlic in aluminum foil, and cook until soft, about 45 minutes. Set aside until cool enough to handle. Cut off the top of garlic head, and squeeze flesh into a small bowl; set aside.
 2.   Cut off top quarter from each onion, and wrap each onion in aluminum foil. Cook onions until soft, about 1 1/2 hours.
 3.   Remove onions from oven, unwrap, and let cool 15 minutes. Peel, and discard skins. Working from the center of each onion, pull out all but two outer layers, leaving a shell. Place shells in a small baking dish. Measure 3 cups of onion flesh.
 4.   Place half of the onion flesh in the bowl of a food processor. Add basil, parsley, reserved garlic flesh, 1 teaspoon salt, and 1/8 teaspoon pepper. Purée, and set aside.
 5.   Bring a large saucepan of water to a boil. Peel potatoes, and cut into 2-inch cubes. Cook potatoes until fork tender, about 20 minutes; drain in a colander.
 6.   Pass potatoes through a ricer set over a large bowl. Slowly whisk in puréed onion mixture. Set potato filling aside.
 7.   Coat a small sauté pan with cooking spray, and set over medium heat. Add one variety of mushroom. Season with remaining 1 1/2 teaspoons salt and 1/8 teaspoon pepper; cover. Cook, stirring occasionally, until tender and slightly golden. Transfer mushrooms to a bowl. Repeat cooking process with remaining mushrooms. Roughly chop remaining onion flesh; stir into mushroom filling.
 8.   Stuff onion shells with alternating spoonfuls of potato and mushroom fillings. Spray with cooking spray. Add wine to baking dish.
 9.   Bake stuffed onions until they are soft and golden, about 30 minutes. Let onions cool slightly, and serve warm.
  Per serving: 99 calories, 0 g fat, 0 mg cholesterol, 0 g carbohydrate, 675 mg sodium, 3 g protein, 4 g dietary fiber.

WWPoints: 1
Cal: 99 ; Fat: 0 ; Fiber: 4

last edit by blozzom, 9/24/2006 2:10:29 PM

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High Protein   Meals, Entrees, and Sidedishes   RECIPES  

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