Mushroom Stuffed Onions Midwest
Transform your dinner table with these hearty and elegant Mushroom Stuffed Onions Midwest—a rustic, flavor-packed recipe that's both comforting and impressive. Sweet yellow onions are hollowed out, softened in the oven, and filled with a savory blend of sautéed mushrooms, garlic, buttery breadcrumbs, and a touch of Parmesan cheese for a rich, earthy filling. The baked onions are finished with a golden, cheesy top, making them the perfect side dish or vegetarian main course. With just 20 minutes of prep time, this Midwest-inspired dish effortlessly combines homestyle cooking with gourmet appeal. Serve these stuffed onions alongside a fresh salad or roast meat for a satisfying, crowd-pleasing meal. Keywords: stuffed onions, mushroom stuffing, Midwest recipe, baked onions, vegetarian comfort food.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 whole large yellow onions
- 300 grams button mushrooms
- 3 tablespoons unsalted butter
- 2 whole garlic cloves
- 1 cup breadcrumbs
- 1 cup Parmesan cheese
- 2 tablespoons heavy cream
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Peel the yellow onions and slice off the tops. Using a small paring knife or melon baller, hollow out the centers of each onion while leaving a sturdy outer layer intact. Reserve the removed onion flesh.
Place the hollowed-out onions in a baking dish, drizzle them with olive oil, and season lightly with salt and pepper. Cover the dish with foil and bake for 20 minutes to soften.
Meanwhile, finely chop the reserved onion flesh and the button mushrooms.
In a large skillet, melt the butter over medium heat. Add the chopped onion flesh and garlic, minced, and sauté for 2-3 minutes until fragrant.
Add the chopped mushrooms to the skillet, along with a pinch of salt. Sauté for 5-7 minutes until the mushrooms release their moisture and it evaporates.
Stir in the breadcrumbs, Parmesan cheese (reserving 2 tablespoons for later), heavy cream, and chopped fresh parsley. Mix well and remove from heat. Adjust seasoning with salt and black pepper to taste.
Remove the onions from the oven and fill each hollowed onion with the mushroom mixture, packing it in gently.
Sprinkle the reserved Parmesan cheese on top of the stuffed onions.
Return the baking dish to the oven, uncovered, and bake for another 20-25 minutes, or until the onions are tender and the topping is golden brown.
Garnish with additional parsley, if desired, and serve warm.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.3 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 290 mg | 22% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 533 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
