Name: Onions Stuffed with Porcini Mushrooms
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 4 onions (large); 1 ounce porcini mushrooms (dried, hydrated and chopped); 2 cups mushrooms stock (from hydrating the mushrooms); 2 cups white wine; 1 teaspoon olive oil (to grease the pan); 2 tablespoons vegan butter (or margarine); 3 spring onions (chopped); 3 garlic cloves (chopped); 9 ounces tofu (extra-firm, crumbled); 1 ounce tomatoes (dried, in oil); 4 ounces breadcrumbs; 18 ounces mushrooms (cremini or portobell, quartered); 14 ounces canned tomatoes; 1.5 ounces nutritional yeast; 1 cup parsley (finely chopped); 1 teaspoon sea salt; 1 teaspoon black pepper

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Gluten-Free Vegan Dairy-Free Vegetarian

These Stuffed Onions are a side that may very well make the main course. The tofu and porcini mushrooms make up entirely for any meat craving palates. The stuffing by itself can be used as a Holiday stuffing.

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Stuffed Onions ingredients — Stuffed Onions Ingredients

Onions Stuffed with Porcini Mushrooms

Gus

The tofu and porcini mushrooms make up entirely for any meat craving palates. The stuffing by itself can be used as a Holiday stuffing.

5 from 1 vote

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Prep Time 25 mins

Cook Time 1 hr

Total Time 1 hr 25 mins

Course Appetizer, Main Course, Sides

Cuisine Holidays, Plant-based, Vegan

Servings Servings

Calories 291 kcal

Equipment

Baking Tray
Sauce Pan

Ingredients

4 onions large
1 ounce porcini mushrooms dried, hydrated and chopped
2 cups mushrooms stock from hydrating the mushrooms
2 cups white wine
1 teaspoon olive oil to grease the pan
2 tablespoons vegan butter or margarine
3 spring onions chopped
3 garlic cloves chopped
9 ounces tofu extra-firm, crumbled
1 ounce tomatoes dried, in oil
4 ounces breadcrumbs
18 ounces mushrooms cremini or portobell, quartered
14 ounces canned tomatoes
1.5 ounces nutritional yeast
1 cup parsley finely chopped
1 teaspoon sea salt
1 teaspoon black pepper

Instructions

Place the dry porcini mushrooms in a bowl with 3 cups of hot water for 5 minutes. Reserve the stock.
Preheat the oven to 350 ºF (175ºC). Have ready a small oiled ovenproof dish.
Place the mushrooms, stock, and white wine in a medium saucepan and bring to boil.
Meanwhile, trim ¼ inch off the top and bottom of the onions.
Cut them lengthways in half and remove the brown skin.
Gently remove most of the insides (keep these for another use), retaining two or three of the outer layers.
Carefully separate the outer layers from each other and place them in the simmering stock, a few at a time. Cook for 3 to 4 minutes, or until just tender.
Drain well and cool slightly. Keep the stock.
Melt the margarine and stir fry on high heat the crumbled tofu, copped drained porcini mushrooms, breadcrumbs, chopped spring onions, and garlic for 5 minutes.
Add ½ cup of white wine, followed by half of the resulting porcini/wine stock.
Add the chopped canned tomatoes, quartered mushrooms, nutritional yeast, chopped parsley, salt, and pepper.
Cook for 10 minutes or until most of the liquid is absorbed.
Let it cool.
Fill each onion layer generously with stuffing. Pull the sides together, so you end up with a fat cigar shape. Place the stuffed onions, seam-side down, in the oiled dish and pour over about ½ cup of the reserved stock, just to cover the bottom of the dish.
Bake for 45 to 50 minutes, or until de onions are soft and lightly colored, and the stuffing is bubbling; add more stock if they dry completely before the end of the cooking process. Drizzle with oil and serve warm.

Nutrition

Calories: 291kcalCarbohydrates: 44gProtein: 14gFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 442mgPotassium: 650mgFiber: 6gSugar: 9gVitamin A: 844IUVitamin C: 24mgCalcium: 123mgIron: 4mg

Keyword holidays, onions, stuffing

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Nutrition Facts

Onions Stuffed with Porcini Mushrooms

Amount per Serving

Calories

291

% Daily Value*

Fat

Saturated Fat

Trans Fat

Sodium