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. In addition, the stuffing by itself can be used as a Holiday stuffing.
It would be best if you had round, beautifully shaped onions, vegetable stock, white wine, and the ingredients for the stuffing. A mix of extra-firm tofu, porcini mushrooms, dry tomatoes, canned tomatoes, spring onions, nutritional yeast, breadcrumbs, and seasonings.
How to make them
See below the steps to cut the onions and perfectly get your layers ready for the stuffing.
Cook the onion layer in white wine and vegetable stock
On a Medium Saucepan stir fry the stuffing ingredients
Prepare your table to start stuffing the onions
Stuff the onions with the help of a spoon and securing them with a toothpick and then bake them.
Our suggested Vegan Christmas Menu Post
- Vegan Sweet Potato and Eggplant Casserole
- Homemade Festive Spiced Cranberry Sauce
- White Truffled Mashed Potatoes
- Christmas Rosemary Bread Buns
- Green Beans with Flaked Toasted Almonds
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Onions Stuffed with Porcini Mushrooms
- 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 avocado oil to grease the pan, omit if following a WFPB diet
- 1 tablespoon vegan butter or margarine, omit if following a WFPB diet
- 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 optional, avoid if following a WFPB diet
- 1 teaspoon black pepper
- 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.
- On a Medium Saucepan, melt the margarine or vegan butter and stir fry on medium 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 and secure them with a toothpick.
- Place the 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. Serve warm.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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