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Photo:Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek

Angle view of a serving plate of Cheesy Vegetarian Stuffed Onions recipe

Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek

Active Time:30 minsTotal Time:1 hr 15 minsServings:4Jump to Nutrition Facts

Active Time:30 minsTotal Time:1 hr 15 minsServings:4

Active Time:30 mins

Active Time:

30 mins

Total Time:1 hr 15 mins

Total Time:

1 hr 15 mins

Servings:4

Servings:

4

Jump to Nutrition Facts

Overhead view of ingredients for Cheesy Vegetarian Stuffed Onions recipe

Cook Mode(Keep screen awake)Ingredients4mediumVidalia onions (about 9 oz. each)1cupwater plus 2 tablespoons, divided3cupsthinly sliced fresh cremini mushrooms1 ½cupscubed whole-wheat bread1tablespoonminced garlic½cupshredded smoked Gouda cheese, divided3tablespoonsreduced-fat cream cheese, softened2teaspoonsfinely chopped fresh thyme, plus more for garnish¼teaspoonground pepper⅛teaspoonsalt

Cook Mode(Keep screen awake)

Ingredients

4mediumVidalia onions (about 9 oz. each)

1cupwater plus 2 tablespoons, divided

3cupsthinly sliced fresh cremini mushrooms

1 ½cupscubed whole-wheat bread

1tablespoonminced garlic

½cupshredded smoked Gouda cheese, divided

3tablespoonsreduced-fat cream cheese, softened

2teaspoonsfinely chopped fresh thyme, plus more for garnish

¼teaspoonground pepper

⅛teaspoonsalt

DirectionsPreheat oven to 450°F. Trim root end of each onion about 1/4-inch, keeping the root end intact. (This will help the onion sit flat in the pan and keep the filling inside.) Peel the onions. Cut off one-fourth of each onion top (on opposite end from root), leaving about a 3-inch-tall onion (discard onion tops or reserve for another use).Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekUsing a melon baller or small spoon, carefully scrape and remove the inside of each onion, leaving the outer 1 to 2 layers intact and keeping the base slightly thicker; reserve 1 cup of the scooped onion scraps. (Discard the remaining onion scraps or reserve for another use.)Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekPlace the hollowed-out onions, open-sides up, in a 9-inch-square metal baking pan. Pour 1 cup water around the onions; cover the pan with foil. Bake until softened, about 20 minutes. Remove the foil; bake until the onions start to brown around the edges, 10 to 12 minutes more. Remove from the oven; carefully discard the hot water from the pan. Reduce oven temperature to 375°F.Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekMeanwhile, combine mushrooms, the reserved 1 cup onion scraps and the remaining 2 tablespoons water in a large nonstick skillet. Bring to a simmer over medium-high heat; cook, stirring occasionally, until the vegetables are tender and the pan is dry, about 7 minutes. Add bread cubes and garlic; cook, stirring often, until warmed through and fragrant, about 2 minutes. Transfer to a medium bowl; let cool for 2 minutes. Add 1/4 cup Gouda, cream cheese, thyme, pepper and salt; stir until thoroughly combined. Stuff each onion with mushroom mixture (about 1/2 cup per onion); top evenly with the remaining 1/4 cup Gouda.Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekBake until the cheese is melted and golden brown in spots, about 15 minutes. Transfer to a platter; garnish with additional thyme, if desired.Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekOriginally appeared: EatingWell.com, September 2023

Directions

Preheat oven to 450°F. Trim root end of each onion about 1/4-inch, keeping the root end intact. (This will help the onion sit flat in the pan and keep the filling inside.) Peel the onions. Cut off one-fourth of each onion top (on opposite end from root), leaving about a 3-inch-tall onion (discard onion tops or reserve for another use).Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekUsing a melon baller or small spoon, carefully scrape and remove the inside of each onion, leaving the outer 1 to 2 layers intact and keeping the base slightly thicker; reserve 1 cup of the scooped onion scraps. (Discard the remaining onion scraps or reserve for another use.)Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekPlace the hollowed-out onions, open-sides up, in a 9-inch-square metal baking pan. Pour 1 cup water around the onions; cover the pan with foil. Bake until softened, about 20 minutes. Remove the foil; bake until the onions start to brown around the edges, 10 to 12 minutes more. Remove from the oven; carefully discard the hot water from the pan. Reduce oven temperature to 375°F.Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekMeanwhile, combine mushrooms, the reserved 1 cup onion scraps and the remaining 2 tablespoons water in a large nonstick skillet. Bring to a simmer over medium-high heat; cook, stirring occasionally, until the vegetables are tender and the pan is dry, about 7 minutes. Add bread cubes and garlic; cook, stirring often, until warmed through and fragrant, about 2 minutes. Transfer to a medium bowl; let cool for 2 minutes. Add 1/4 cup Gouda, cream cheese, thyme, pepper and salt; stir until thoroughly combined. Stuff each onion with mushroom mixture (about 1/2 cup per onion); top evenly with the remaining 1/4 cup Gouda.Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekBake until the cheese is melted and golden brown in spots, about 15 minutes. Transfer to a platter; garnish with additional thyme, if desired.Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek

Preheat oven to 450°F. Trim root end of each onion about 1/4-inch, keeping the root end intact. (This will help the onion sit flat in the pan and keep the filling inside.) Peel the onions. Cut off one-fourth of each onion top (on opposite end from root), leaving about a 3-inch-tall onion (discard onion tops or reserve for another use).

Overhead view of onions after cutting off top on a white cutting board with a knife from Cheesy Vegetarian Stuffed Onions recipe

Using a melon baller or small spoon, carefully scrape and remove the inside of each onion, leaving the outer 1 to 2 layers intact and keeping the base slightly thicker; reserve 1 cup of the scooped onion scraps. (Discard the remaining onion scraps or reserve for another use.)

Overhead view of small scoop scooping onions along with a knife from Cheesy Vegetarian Stuffed Onions recipe

Place the hollowed-out onions, open-sides up, in a 9-inch-square metal baking pan. Pour 1 cup water around the onions; cover the pan with foil. Bake until softened, about 20 minutes. Remove the foil; bake until the onions start to brown around the edges, 10 to 12 minutes more. Remove from the oven; carefully discard the hot water from the pan. Reduce oven temperature to 375°F.

Overhead view of hollowed onions in a metal baking pan from Cheesy Vegetarian Stuffed Onions recipe

Meanwhile, combine mushrooms, the reserved 1 cup onion scraps and the remaining 2 tablespoons water in a large nonstick skillet. Bring to a simmer over medium-high heat; cook, stirring occasionally, until the vegetables are tender and the pan is dry, about 7 minutes. Add bread cubes and garlic; cook, stirring often, until warmed through and fragrant, about 2 minutes. Transfer to a medium bowl; let cool for 2 minutes. Add 1/4 cup Gouda, cream cheese, thyme, pepper and salt; stir until thoroughly combined. Stuff each onion with mushroom mixture (about 1/2 cup per onion); top evenly with the remaining 1/4 cup Gouda.

Overhead view of a spatula in a clear glass bowl mixing ingredients from Cheesy Vegetarian Stuffed Onions recipe

Bake until the cheese is melted and golden brown in spots, about 15 minutes. Transfer to a platter; garnish with additional thyme, if desired.

Overhead view of stuffed onions in a metal baking pan from Cheesy Vegetarian Stuffed Onions recipe

Originally appeared: EatingWell.com, September 2023

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Nutrition Facts(per serving)172Calories7gFat19gCarbs9gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.