Onions Stuffed with Porcini Mushrooms and Christmas Stuffing

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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.

Your Ingredients:

Stuffed Onions ingredients
Stuffed Onions Ingredients
stuffed onions with toothpick

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
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 9 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
Did you make this recipe?Mention @ourplantbasedworld or tag #ourplantbasedworld!

Nutrition Facts
Onions Stuffed with Porcini Mushrooms
Amount per Serving
Calories
291
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Sodium
 
442
mg
19
%
Potassium
 
650
mg
19
%
Carbohydrates
 
44
g
15
%
Fiber
 
6
g
25
%
Sugar
 
9
g
10
%
Protein
 
14
g
28
%
Vitamin A
 
844
IU
17
%
Vitamin C
 
24
mg
29
%
Calcium
 
123
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Get your onion layers, toothpicks and stuffing together to start assembling

stuffed onions
Stuffed Onions served Over a bed of Porcini Mushrooms Stuffing

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