Mushroom & Cheddar Stuffed Onions

In this recipe for stuffed onions, mild onion layers are filled with a tasty mushroom and Cheddar cheese blend spiked with sage and a splash of dry sherry. Serve as a vegetarian main dish for 4 or as a vegetable side dish for 8. 4 servings, 2 onions each | Active Time: hour | Total Time: !4 hours

Ingredients

1 large sweet onion (about 1 pound) 1 tablespoon unsalted butter 1/4 cup finely chopped shallots 1 tablespoon minced garlic 8 ounces cremini mushrooms, very finely chopped 1/4 teaspoon plus 1/8 teaspoon salt, divided 1/4 teaspoon plus 1/8 teaspoon freshly ground pepper, divided 1/4 cup dry sherry or dry white wine 4 teaspoons chopped fresh sage, divided 3/4 cup shredded extra sharp !heddar 3/4 cup coarse fresh breadcrumbs, preferably whole wheat (see "ip) 1/4 cup finely chopped flat leaf parsley 1/# teaspoon $orcestershire sauce, preferably vegan 1/4 teaspoon "abasco # teaspoons extra virgin olive oil

Pre aration

1% &reheat oven to 4#'()% !oat an 8 inch s*uare ba+ing dish with coo+ing spray% #% ,ring a large pot of water to a boil% "rim the ends off the onion and cut in half lengthwise- peel% !oo+ the onion halves in the boiling water for # minutes% $hen cool enough to handle, remove the 4 largest outer layers from each half% .eturn the remaining pieces to the pot and boil for ' minutes more to coo+ through% /et aside% 0sing tongs, return the 8 onion layers to the boiling water and coo+ until soft and pliable, 1 to 4 minutes, pulling each layer out as it1s done% /et aside on a plate% 3% 2eat butter in a large nonstic+ s+illet over medium heat% 3dd shallots and garliccoo+, stirring, until the shallots are soft, 4 to ' minutes% 3dd mushrooms and 1/4 teaspoon each salt and pepper% 3dd sherry (or wine)- coo+, stirring, until almost all the li*uid has evaporated and the mushrooms form a soft mass, 8 to 14 minutes% /tir in # teaspoons sage- coo+ 34 seconds more% "ransfer the mixture to a medium bowl- stir in cheese, breadcrumbs, parsley, $orcestershire and "abasco% )inely chop the reserved onion core- add to the bowl% 4% "o stuff an onion layer, hold it with the curved side cupped in your hand% /poon 4 to ' tablespoons of stuffing into the center and gently form it into a football shaped pac+et% 5ay the pac+et seam side down in the ba+ing dish and repeat with the remaining layers% ,rush the pac+ets with oil and sprin+le with the remaining # teaspoons sage and 1/8 teaspoon each salt and pepper% !over the dish with foil% '% ,a+e until the onions are bubbling, 1' to #' minutes% /erve hot or warm%

!utrition
Per serving : "#$ Calories% & g 'at% ( g Sat% $ g )ono% &* mg Cholesterol% "$ g Carbohydrates% * g +rotein% & g 'iber% &,& mg Sodium% 48, mg +otassium !" Carbohydrate Serving "#changes: starch, " !" vegetable, high-fat meat, fat

Ti s & !otes

Make Ahead Tip6 &repare through /tep 4- refrigerate for up to 1 day% 5et stand at room temperature while oven preheats% Tip: "o ma+e your own fresh breadcrumbs, trim crusts from whole wheat bread% "ear bread into pieces and process in a food processor until coarse crumbs form% "o ma+e fine breadcrumbs, process until very fine% "o ma+e dry breadcrumbs, spread coarse or fine breadcrumbs on a ba+ing sheet and ba+e at #'4() until dry, about 14 to 1' minutes% 7ne slice of bread ma+es about 1/# cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs% )or store bought coarse dry breadcrumbs we li+e 8an1s brand, labeled 9&an+o breadcrumbs%: )ind them at well stoc+ed supermar+ets%