Mushroom Stuffed Onions Midwest

Nutrition

Ingredients

Directions

1. 1

   To make onion cases: peel 6 medium or 3 large onions

2. 2

   Boil / simmer until tender

3. 3

   Remove from water and cool

4. 4

   If using medium onions , cut a slice from the top and hollow out , leaving a 3 / 4-inch shell

5. 5

   If using large onions , cut in half

6. 6

   Remove the centers , leaving a 3 / 4-inch shell

7. 7

   Chop the centers

8. 8

   Preheat oven to 400f

9. 9

   Saut the chopped mushrooms in 2 t of the butter until tender

10. 10

    Sprinkle with 1 t of the flour and mix

11. 11

    Stir in 1 / 3 c milk or cream and stir until thickened

12. 12

    Season with salt and lots of paprika

13. 13

    Fill the onion cases with mushroom mixture

14. 14

    Make white sauce by melting 2 t butter

15. 15

    Stir in 2 t flour until blended

16. 16

    Slowly stir in 1 c milk or cream

17. 17

    Stir until thickened

18. 18

    Add the chopped onion centers and any of the mushroom mixture that didn't fit in the onion cases

19. 19

    Season the sauce well with salt , paprika , and worcestershire sauce or sherry

20. 20

    Pour the seasoned white sauce into a shallow baking dish

21. 21

    Add the stuffed onion cases , stuffing side up

22. 22

    The tops may be sprinkled with bread crumbs dotted with butter or sprinkled with cheese -- or not

23. 23

    Bake the onions until they are well-heated

24. 24

    Garnish with parsley

25. 25

    They may be served on toast

26. 26

    For vegetarian do not use worcestershire sauce option use the sherry or use a vegetarian worcestershire sauce