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.
Ingredients
- Large onions
- Porcini mushrooms
- White wine
- Oil
- Vegan butter or margarine
- Spring onions
- Garlic
- Extra firm tofu
- Dry tomatoes
- Breadcrumbs
- Mushrooms
- Canned tomatoes
- Nutritional yeast
- Parsley finely chopped
See quantities and full instructions in the recipe card.
Instructions
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!
Recipe: Onions Stuffed with Porcini Mushrooms
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 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
Instructions
- Soak. Place the dry porcini mushrooms in a bowl with 3 cups of hot water for 5 minutes. Reserve the stock.1 ounce porcini mushrooms
- Preheat the oven to 350 ºF (175ºC). Have ready a small oiled ovenproof dish.
- Boil. Place the mushrooms, stock, and white wine in a medium saucepan and bring to boil.1 ounce porcini mushrooms, 2 cups mushrooms stock, 2 cups white wine
Prepare onions:
- Meanwhile, trim ¼ inch off the top and bottom of the onions.4 onions
- Cut them lengthways in half and remove the brown skin.4 onions
- Gently remove most of the insides (keep these for another use), retaining two or three of the outer layers.4 onions
- 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.4 onions, 2 cups mushrooms stock
- Drain well and cool slightly. Keep the stock.
Prepare the stuffing:
- 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.1 ounce porcini mushrooms, 1 tablespoon vegan butter, 3 spring onions, 9 ounces tofu, 4 ounces breadcrumbs, 3 garlic cloves
- Add ½ cup of white wine, followed by half of the resulting porcini/wine stock.2 cups white wine, 2 cups mushrooms stock
- Add the chopped canned and dry tomatoes, quartered mushrooms, nutritional yeast, chopped parsley, salt, and pepper.18 ounces mushrooms, 14 ounces canned tomatoes, 1.5 ounces nutritional yeast, 1 cup parsley, 1 teaspoon sea salt, 1 teaspoon black pepper, 1 ounce tomatoes
- Cook for 10 minutes or until most of the liquid is absorbed.
- Let it cool.
Assemble and bake:
- 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.4 onions
- 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.1 teaspoon avocado oil
Video
Nutrition
Porcini Mushrooms
Food safety
We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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. See our full Nutritional Disclosure here.
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Nunca se me hubiera ocurrido rellenar cebollas!
Me encantó la idea!
What a great vegetarian alternative for Christmas. I can't wait to try this.
This recipe looks so hearty and satisfying and perfect for the holidays! Love that it is vegan too - yum!!
What a way to make the humble onion extra special! Can't wait to try this.
Thank you for the feedback Katherine! We're glad to hear you enjoyed our recipe.
What a beautiful dish and it would be perfect for Thanksgiving! Is it too early to start planning?? I'll test it out a couple of times before the big day so I have the recipe down.
This is absolutely delicious and so tasty! My husband and I enjoyed this the other night, and we just loved it. I’m so excited to make this again!