Baked Caramelized Stuffed Onions and Mushrooms

Ready to level up your dinner game? Say hello to our Baked Caramelized Stuffed Onions and Mushrooms! This dish is a flavor bomb that's about to explode in your mouth. Imagine tender onions, caramelized to perfection, stuffed with a mouthwatering mix of mushrooms, vegan cheese, and a sprinkle of herbs. It's the kind of meal that makes you go "Mmm" with every bite. Plus, onions are packed with antioxidants and mushrooms are a great source of Vitamin D. So not only is this dish delish, but it's also doing your body some good. Let's get cooking, shall we? 🍄🔥

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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.

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

Jump to:

• 🧾 Ingredients
• 🔪 Instructions
• 👪 Scaling
• 📖 Variations
• 🥡 Storage
• 🥢 How to serve
• ❓FAQ
• 🍄 More porcini mushrooms recipes
• 📋 Recipe
• 🌡️ Food safety
• 💬 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

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.

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.

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.

👪 Scaling

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.

📖 Variations

• 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.

🥡 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 stuffed peppers, pasta shells, stuffed zucchini, or eggplants.

You can also have the stuffing with an Italian bread loaf, focaccia bread, cornbread, stuffing, 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!

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.

❓FAQ

🍄 More porcini mushrooms recipes

As for dried porcini, mushrooms are used in dishes including mushroom risotto, stuffed pasta shells, or pasta al ragu.

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
• Air fryer oyster mushrooms

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