Guest guest Posted March 11, 2010 Report Share Posted March 11, 2010 Mushroom-Stuffed Baked Onions 4 medium brown (yellow) onions, unpeeled 1 garlic clove, crushed 1/2 cup fresh basil leaves 1/4 cup fresh flat-leaf parsley leaves 1/2 teaspoon sea salt 1/4 teaspoon coarsely ground black pepper 125 g (4 1/2 oz) cold mashed potato (see tip) 4 teaspoons rice bran oil 5 Swiss brown mushrooms, thinly sliced 1/2 cup gluten-free vegetable stock 1/4 cup vegan dry white wine fresh basil leaves, to serve 1. Preheat oven to 220 C (430 F). 2. Cut tops from onions. Place 1 onion in the centre of a 20 cm (8 " )long piece of foil. Twist up foil to enclose. Repeat with remaining onions and foil. Bake for 1 hour or until tender. Cool for 5 minutes. Unwrap. Cool for 15 minutes. 3. Peel onions. Discard skin. Using a teaspoon, scoop the flesh from each onion, leaving 2 outer layers. Place onion shells in a small baking dish. Reserve 1/2 cup onion flesh. 4. Process reserved onion flesh, garlic, basil, parsley, sea salt and pepper until smooth. Transfer to a bowl. Add mashed potato. Stir to combine. 5. Heat oil in a small frying pan over medium heat. Add mushroom. Cook, stirring, for 3 to 4 minutes or until tender. 6. Stuff onion shells with tablespoons of mushroom and onion flesh mixture. 7. Add stock and wine to dish. Bake for 30 minutes or until soft and golden. Serve topped with basil leaves. NOTE: You'll need 1 medium potato, boiled and mashed with nothing added. Serves 4. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2010 Report Share Posted March 12, 2010 Cool...this sound like a great alternative to pierogies! I gotta leave out the garlic and use olive oil, but I'm definitely going to try these! Thanks! On Thu, Mar 11, 2010 at 6:25 PM, bearhouse52000 <bearhouse5wrote: > > > Mushroom-Stuffed Baked Onions > > 4 medium brown (yellow) onions, unpeeled > 1 garlic clove, crushed > 1/2 cup fresh basil leaves > 1/4 cup fresh flat-leaf parsley leaves > 1/2 teaspoon sea salt > 1/4 teaspoon coarsely ground black pepper > 125 g (4 1/2 oz) cold mashed potato (see tip) > 4 teaspoons rice bran oil > 5 Swiss brown mushrooms, thinly sliced > 1/2 cup gluten-free vegetable stock > 1/4 cup vegan dry white wine > fresh basil leaves, to serve > > 1. Preheat oven to 220 C (430 F). > > 2. Cut tops from onions. Place 1 onion in the centre of a 20 cm (8 " )long > piece of foil. Twist up foil to enclose. Repeat with remaining onions and > foil. Bake for 1 hour or until tender. Cool for 5 minutes. Unwrap. Cool for > 15 minutes. > > 3. Peel onions. Discard skin. Using a teaspoon, scoop the flesh from each > onion, leaving 2 outer layers. Place onion shells in a small baking dish. > Reserve 1/2 cup onion flesh. > > 4. Process reserved onion flesh, garlic, basil, parsley, sea salt and > pepper until smooth. Transfer to a bowl. Add mashed potato. Stir to combine. > > 5. Heat oil in a small frying pan over medium heat. Add mushroom. Cook, > stirring, for 3 to 4 minutes or until tender. > > 6. Stuff onion shells with tablespoons of mushroom and onion flesh mixture. > > 7. Add stock and wine to dish. Bake for 30 minutes or until soft and > golden. Serve topped with basil leaves. > > NOTE: You'll need 1 medium potato, boiled and mashed with nothing added. > > Serves 4. > > > Quote Link to comment Share on other sites More sharing options...
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