Back to Recipe Menu

Stuffed onions

Method

  • Preheat oven to 190°C.
  • Cook the onions in plenty of lightly salted, boiling water for about 12-14 mins. Then cool briefly under cold running water and pat dry.
  • Carefully peel the skin off the onions, cut in half and cut off tops. Scoop out the flesh, leaving a few layers.
  • Then place the onion ‘shells’ in an ovenproof dish and set aside.
  • Chop up the onion flesh and gently saute in a little hot oil with the mushrooms and garlic until softish.
  • Combine the breadcrumbs and parmesan, and set aside.
  • In another bowl, mix together the parsley, tasty cheese, seasonings and the saute mixture.
  • Place a heaped teaspoon of the mixture into each onion ‘shell’ and sprinkle with the breadcrumb mix. Then spray oil on top and cook in the oven for about 35 mins, checking after 20 mins.
  • Serve as an accompaniment to your favourite simple meat or fish dish.

Ingredients

  • 4 large onions, unpeeled
  • freshly ground salt & pepper
  • 6 button mushrooms, halved & sliced
  • 1 garlic clove, crushed
  • olive oil
  • 1 cup packet breadcrumbs
  • ½ cup freshly grated parmesan
  • 2 tbsp freshly chopped parsley
  • a good handful of grated tasty cheese
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm