In this recipe for stuffed onions, mild onion layers are filled with a tasty mushroom and Cheddar cheese blend spiked with sage and a splash of dry sherry. Serve as a vegetarian main dish for 4 or as a vegetable side dish for 8.
Make Ahead Tip: Prepare through Step 4; refrigerate for up to 1 day. Let stand at room temperature while oven preheats.
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
266 calories; protein 10.1g; carbohydrates 25g; dietary fiber 3.1g; sugars 7.5g; fat 13.4g; saturated fat 6.3g; cholesterol 29.2mg; vitamin a iu 756.2IU; vitamin c 11.3mg; folate 55.2mcg; calcium 192.7mg; iron 1.6mg; magnesium 28.1mg; potassium 484.6mg; sodium 397.9mg; thiamin 0.1mg.