Baked Stuffed Onions

Ready to level up your dinner game? Say hello to our Caramelized Baked stuffed onions with Mushrooms! This dish is a flavor bomb about to explode in your mouth. Imagine tender onions caramelized to perfection, stuffed with a mouthwatering mix of mushrooms and herbs. The meal makes you go "Mmm" with every bite.

This recipe uses porcini mushrooms and firm tofu to make a sublime stuffing. They are a total game-changer and one of our favorite porcini mushroom recipes!

Porcini mushrooms are freshly available during the fall season, so it is easier to find dishes that rely on this delicious mushroom as part of the vegan fall recipes repertoire.

This recipe makes a perfect Holiday side dish, or you can even make the main dish if serving more than one.

Jump to:

• 💚 Why you will love it
• 🧾 Ingredients
• 🔪 Instructions
• 💡 Expert tips
• 📖 Variations
• 🥡 Storage
• 🥢 How to serve
• ❓FAQ
• 🍄 More porcini mushroom recipes
• 👪 Scaling
• 🎥 Video
• 📋 Recipe
• 💬 Reviews and Comments

🧾 Ingredients

• Large Yellow Onions: These beauties serve as the perfect edible bowls, and their natural sweetness elevates when caramelized, adding a rich depth to the dish.
• Porcini Mushrooms: Known for their earthy, nutty flavor, they add a gourmet touch and a meaty texture that's to die for.
• White Wine: A splash of this elevates the flavors and helps in adding flavor to the onions, making sure you get every bit of deliciousness.
• Garlic: It's the flavor backbone, offering a punch of aroma and taste that complements the mushrooms like a dream.
• Extra Firm Tofu: This plant-based powerhouse adds protein and soaks up flavors like a sponge, making it a perfect filler.
• Dried Tomatoes: These little gems add a concentrated burst of tangy sweetness, giving the dish a Mediterranean flair.
• Gluten-Free Bread Crumbs: They offer that much-needed crunch and help bind the stuffing, all while keeping the dish gluten-free.
• Mushrooms: A versatile veggie that adds umami and texture, making the stuffing irresistibly good.
• Canned Tomatoes: These provide moisture and a touch of acidity, balancing out the richness of the other ingredients.
• Nutritional Yeast: This is your go-to for cheesy flavor without the dairy; it also packs in essential B-vitamins.
• Fresh Parsley: A sprinkle of this green goodness adds color and a burst of freshness, making each bite even more delightful.

Optional: spring onions, vegan butter, olive oil.

See quantities and complete instructions in the recipe card.

🔪 Instructions

Ready? Let's get into it!

1. Prepare the stock.. Simmer the porcini mushroom in boiling water for 5 minutes and set aside.
2. Prepare the onions. Peel each whole onion carefully. With a sharp knife, cut the tops and bottoms of the onions.

6. Briefly cook the onion's outer layers. Take off the porcini mushrooms from the saucepan and add the white wine, 1 cup at a time. Simmer for a few minutes, and briefly cook the onion layer, a few at a time. They should not cook much. They only need to be a little tender, as the cooking process will finalize in the oven.
7. Set aside and let them cool, as you will handle them later with your hands. Meanwhile, Preheat the oven to medium-high heat, 350 ºF (175ºC).
8. Making the stuffing mixture. In a medium saucepan, stir the chopped stuffing ingredients, beginning with chopped onion and garlic, then the crumbled tofu and chopped dried tomatoes, until you add all the remaining ingredients. Mix everything, occasionally stirring, until you have a nice texture.

📖 Variations

Tartness - If you like adding festive and tart notes to your stuffing, you can add a handful of dried cranberries while it cooks.

Stuffing volume - Add cooked rice to your stuffing to make it bigger. Adjust the seasoning accordingly.

Onions - Red onions also work well. After separating the onion shells, the spring onions can be replaced by the remaining ones.

Gluten-free - you can omit the bread crumbs or use gluten-free breadcrumbs. If you skip them, we suggest making a chia egg or flax egg with 1 tablespoon of chia seeds plus 3 warm water. This will help to thicken the stuffing. Also, you should add them while the filling is still being cooked.

🥡 Storage

It’s a great recipe for friends and family because it can be made ahead, refrigerated overnight, or frozen in advance.

Store leftover onions in the fridge for up to 3 days, covered in an airtight container.

Freeze the tofu stuffing and keep it for up to 2 months. To use it, let it thaw overnight and use it on your favorite stuffed vegetable recipes, such as vegan stuffed peppers, vegan pasta shells, or as a stuffing variation stuffed zucchini, or our Mediterranean baked stuffed eggplants.

You can also have the stuffing with Italian Artisan bread, Rosemary focaccia bread, vegan buttermilk gluten-free cornbread, or vegan bread buns.

🥢 How to serve

You may want to serve them alongside some roasted root vegetables like maple-glazed carrots, parsnips, turnips, and potatoes. If you have time before dinner prep starts on Thanksgiving Day, try to roast these ingredients in the oven while preparing other dishes from our blog post about what you need for Thanksgiving Dinner!

❓FAQ

🍄 More porcini mushroom recipes

As for dried porcini, mushrooms are used in dishes including vegan mushroom risotto, a vegetarian roast, or vegan eggplant involtini.

Check out our suggested Christmas vegan recipes.

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!

👪 Scaling

The tofu stuffing can be made ahead of time and stored in the fridge until ready to use. This recipe makes about six onions, perfect for feeding 2-4 people, depending on appetite size!

I recommend using a pretty baking dish for cooking this porcini recipe, you can even plate the onions using the same dish. If you do so, use a glass or ceramic one.

🎥 Video

📋 Recipe