Onions are versatile vegetables that can be eaten in a variety of ways. In this recipe, they are baked with savory stuffing made from tofu and vegetables. This dish is healthy, filling, and delicious. It has so many flavors and textures in one dish, making it hearty enough to be served as the main course for a special dinner or an appetizer for a party.
This recipe for stuffed onions calls for 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 fall recipes favorites.
- Large yellow onions
- Porcini mushrooms
- White wine
- Extra firm tofu
- Dried tomatoes
- Gluten-free bread crumbs
- Canned tomatoes
- Nutritional yeast
- Fresh parsley
Optional: spring onions, vegan butter, olive oil.
See quantities and complete instructions in the recipe card.
Step 1: Prepare the stock.
Simmer the porcini mushroom in boiling water for 5 minutes and set aside.
Step 2: Prepare the onions.
Peel each whole onion carefully. With a sharp knife, cut the tops and bottoms of the onions.
Then cut top to bottom, placing the knife's tip at the center of the onion.
Remove the onion's inner flesh and reserve it for the stuffing.
Hint: carefully remove the inner layers (onion flesh), reserve the onion flash for another use, or chop centers and replace the spring onions for the stuffing.
Remove the outer layers carefully.
The smaller the holes, the better.
Step 3. 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.
Set aside and let them cool, as you will handle them later with your hands.
Preheat oven to medium-high heat, 350 ºF (175ºC).
Step 4: Making the vegan stuffing mix.
On 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.
Hint: don't use a food processor; you need your stuffing textures! Add more liquid if needed.
Remove from heat and add the bread crumbs and nutritional yeast to the saucepan or a large bowl. Then season with a teaspoon of salt and ground black pepper.
Step 5: assemble the boiled onions with the vegetarian stovetop stuffing.
Prepare your table to start stuffing the onion shells and line a baking dish with cooking spray or just a little olive oil.
Stuff the onions with the help of a spoon and secure them with a toothpick.
Step 5. baking stove top stuffing inside of the onions.
Your stuffed onions recipe will be ready after 45-50 minutes. The stuffed onions are best served warm.
The tofu stuffing for these roasted onions can be made ahead of time and stored in the fridge until ready to use. This stuffed onion recipe makes about six onions, perfect for feeding 2-4 people, depending on appetite size!
These baked stuffed onions can make an excellent side dish. If you want to serve these roasted onions recipes as the main dish, we suggest calculating two per person.
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.
- Tartness - If you like to add some additional festive and tart notes to your stuffing, you can add a handful of dried cranberries to the stuffing while it cooks.
- Stuffing volume - You can also add cooked rice to your stuffing to make it bigger. Adjust the seasoning accordingly.
- Onions - Sweet onions also work well for this stuffed onions recipe. After you separate the onion shells, the spring onions can be replaced by the remaining onions.
- 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.
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 stuffed peppers, pasta shells, stuffed zucchini, or eggplants.
🥢 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!
This site dish could go well with mashed sweet potatoes if you don't feel like making green beans again.
We love indulging in these flavorful mushrooms, especially if they are from the Piedmont Region in Italy; their flavor is majestic! These stuffed portobellos and herb stuffed pioppini mushroom recipes are good examples.
🍄 More porcini mushrooms recipes
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!
Baked Onions Recipe with Tofu Stuffing
- 4 onions large
- 1 ounce porcini mushrooms dried, hydrated ,and chopped (simmer in 2 cups of water to cook the onions)
- 10 ounces cremini mushrooms chopped
- 2 cups white wine
- 1 tablespoon vegan butter or margarine, omit if following a WFPB diet
- 3 spring onions chopped
- 3 clove garlic chopped
- 9 ounces firm tofu extra-firm, crumbled
- 1 ounce tomatoes dried, in oil
- 4 ounces breadcrumbs or 2 chia eggs to make it gluten-free
- 18 ounces mushrooms cremini or portobello, quartered
- 14 ounces tomatoes canned
- 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 freshly ground
- Soak. 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.
- Boil. 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.
Prepare the stuffing:
- On a Medium Saucepan, melt the margarine or vegan butter and stir fry on medium heat the crumbled tofu, chopped 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 and dry 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.
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.
First, you have to make sure you are buying an authentic product. Many products are available in markets with very few mushrooms, so you should be careful when buying them.
Porcini mushrooms have a fresh earthy smell; the younger they are, the more intense their flavor will be. You can use them for cooking different meals, like pasta, stuffing, and casseroles.
This mushroom's special flavor and fragrance make it one of Italy’s favorite pickings during autumn, but its price forces one to choose between fresh porcini mushrooms or dried ones.
🌡️ Food safety
- 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 points to avoid harmful compounds
- Always have good ventilation when using a gas stove
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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