Twice Baked Stuffed OnionsMay 13 2011 by
Oven Roasted Vegetables appear on my meal plan at least 3 times a week. In winter I roast them in the oven and in the summer I like to roast them on the grill. One thing is always the same though, if Sarah is around she will steal the onions! I decided to go all out with onion and roast the whole thing and stuff it with a delicious mixture of bread crumbs, spinach, mushrooms and cheese. This dish definitely has enough onion to satisfy all of us.
- 2 good sized Vidalia or other sweet onion
- 3 tbsp extra virgin olive oil, divided
- 1 cup (packed) baby spinach
- 4 ounces mushroom, small dice
- 1 clove garlic, minced
- 1 tsp basil
- 1 tsp oregano
- sea salt and pepper to taste
- 1/2 cup Homemade Breadcrumbs
- 1/2 cup grated parmesan or pecorino romano cheese (optional)
- Preheat oven to 350 degrees.
- Cut the top and bottom of the onions off and peel off the outer skin. Place the onions in a baking dish and drizzle 1 tbsp olive oil over the onions.
- Cover and bake for about 1 hour or until the onions are tender but not falling apart.
- Remove from the oven and let cool.
- Place the remaining olive oil in a skillet and over medium heat saute the spinach, mushroom and garlic until the spinach has wilted and the mushrooms are tender.
- Season with the basil, oregano, salt and pepper.
- Remove the center of the onions (I use two spoons inserted on either side of the onion) leaving about a 1/2 inch thick outer layer.
- Chop the onion centers and add to the spinach mixture.
- In a bowl mix together the breadcrumbs and the cheese (if using). Add the spinach mixture and stir to combine.
- Spoon the breadcrumb mixture evenly into the onion shells. There will probably be some left so just spoon it around the outside of the onions.
- Bake, uncovered approximately 15 minutes.
- Serve immediately.
Makes 2 servings as a side dish or 4 servings (each onion sliced in half) as an appetizer.
Nutrients per serving: Calories: 207.5, Cal. from Fat: 124, Total Fat: 14g, Sat. Fat: 3.5g, Carbs: 13.5g, Fiber: 2g, Sugars: 2.5g, Protein: 7.5g, Sodium: 211.5mg, Chol: 0mg
The onions are best when served and eaten immediately. You can store any leftovers in an airtight container in the fridge but they will be slightly drier when eaten the next day.
For a gluten free meal make sure to use gluten free bread when making your breadcrumbs.