Nut-Free Stuffed Onions with Savory Herbed Filling
Elevate your next dinner with these Nut-Free Stuffed Onions featuring a savory herbed filling that's packed with irresistible flavors. Perfectly hollowed yellow onions serve as a tender, edible bowl for a delicious mixture of finely chopped button mushrooms, nut-free breadcrumbs, fresh parsley, and thyme, all bound together with a splash of vegetable broth. This allergy-friendly recipe is ideal for nut-free diets and can be easily adapted for vegan preferences with dairy-free cheese. Baked to perfection for a tender yet caramelized finish, these stuffed onions make a stunning centerpiece as a side dish or even a vegetarian main course. With simple preparation and sophisticated flavors, it's the perfect addition to your table!
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Recipe Information
Ingredients
- 4 large yellow onions
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup button mushrooms, finely chopped
- 1 cup breadcrumbs (nut-free)
- 2 tablespoons chopped parsley
- 1 tablespoon chopped thyme leaves
- 0.5 cup vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup grated dairy-free cheese (optional if vegan)
Instructions
Preheat your oven to 375°F (190°C).
Peel the onions and slice off the top 1/2 inch of each. Trim a small amount off the bottoms so they sit flat. Carefully scoop out the center layers of each onion, leaving a sturdy shell about 2 to 3 layers thick. Reserve the onion centers for the filling.
Finely chop the reserved onion centers.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic, chopped onions, and mushrooms, and sauté for 5-7 minutes until softened and lightly browned.
Stir in the breadcrumbs, parsley, thyme, salt, and black pepper. Mix well until combined.
Pour the vegetable broth into the mixture a little at a time, stirring until the filling is moist but not soggy. Optional: Stir in the grated dairy-free cheese for extra creaminess.
Lightly oil a baking dish with the remaining tablespoon of olive oil. Arrange the onion shells in the dish.
Spoon the herbed filling into the hollowed onion shells, packing the mixture gently but firmly.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake uncovered for another 10-15 minutes, until the onions are tender and slightly browned on top.
Serve warm as a side dish or a main course. Enjoy!
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 161.6 g | 59% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 38.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 432 mg | 33% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2150 mg | 46% | |
*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.
