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Stuffed Onions

What you need: 

6 bermuda onions (4 pounds)
4 vegetable bouillon cubes
10 fresh mushrooms, chopped
1 cup soft bread crumbs
1/8 cup ground almonds
2 tablespoons parsley, chopped
1 teaspoon marjoram
1 teaspoon all purpose seasoning salt
1/3 teaspoon pepper
3 tablespoons margarine, melted, divided
1/2 teaspoon paprika

What you do: 

1. Preheat oven to 350 degrees F. Peel onions, cut thin slices from the top of each then place in a large saucepan. Add bouillon cubes and 2 quarts water.
2. Bring to a boil, then reduce heat and simmer for 30 minutes or until onions are almost tender. Drain and cool. With a small knife, remove centers of onions, leaving 1/2" thick outside layer, then turn upside down and drain again.
3. Chop centers of onions, and add mushrooms, vegan bread crumbs, almonds, parsley, marjoram, seasoning salt and pepper. Mix in 2 tablespoons melted margarine.
4. In baking dish, add 1 tablespoon melted margarine with paprika, and put onions into dish. Brush onions with melted margarine mixture. Fill onions with vegan bread crumb mixture and bake for 20 minutes.
Enjoy!

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

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