Prepare to transform ordinary onions into a culinary masterpiece that will make your taste buds dance with delight! This gourmet stuffed onion recipe is not just a side dish – it's a show-stopping centerpiece that combines the rich, nutty crunch of pecans, the earthy depth of mushrooms, and the comforting warmth of perfectly cooked rice. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, these stuffed onions are about to become your new favorite recipe that proves vegetables can be absolutely irresistible.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large onions
- 1 cup cooked rice
- 1 cup chopped mushrooms
- 1/2 cup chopped pecans
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.
- Carefully peel the large onions, keeping the outer layers intact. Cut off the top of each onion and hollow out the center, creating a thick-walled onion shell. Reserve the removed onion pieces for the stuffing.
- In a skillet, heat olive oil over medium heat. Finely chop the reserved onion pieces and sauté them until translucent.
- Add chopped mushrooms to the skillet and cook until they release their moisture and become golden brown.
- In a mixing bowl, combine the sautéed onions and mushrooms with cooked rice, chopped pecans, garlic powder, salt, and pepper. Mix thoroughly.
- Carefully stuff each hollowed onion with the prepared rice mixture, pressing gently to pack the filling.
- Place the stuffed onions in the prepared baking dish. Cover with aluminum foil to prevent excessive browning.
- Bake in the preheated oven for 35-40 minutes, or until the onions are tender and the filling is heated through.
- Remove the foil during the last 5-10 minutes of baking to allow the tops to brown slightly.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips
- Choose large, firm onions with thick walls for the best stuffing results. Look for onions that are uniform in shape and free from blemishes.
- To make hollowing out the onions easier, first trim a tiny bit off the bottom so they sit flat, and use a small spoon or melon baller to carefully remove the center.
- Don't discard the onion pieces you remove – they add fantastic flavor to your stuffing mixture!
- For extra moisture and flavor, consider adding a splash of white wine or vegetable broth to your stuffing mixture.
- If you want a crispy top, sprinkle some breadcrumbs or grated cheese over the stuffed onions during the last 5-10 minutes of baking.
- Let the onions rest for a few minutes after baking to allow the flavors to settle and make them easier to serve.
- This recipe is incredibly versatile – feel free to swap pecans for walnuts or add herbs like thyme or parsley to customize the flavor profile.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 6g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
