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+ servings
stuffed onions

Recipe: Onions Stuffed with Porcini Mushrooms

The tofu and porcini mushrooms make up entirely for any meat craving palates. The stuffing by itself can be used as a Holiday stuffing.
5 from 3 votes
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Appetizer, Main Course, Sides
Cuisine Holidays, Plant-based, Vegan, Whole Foods Plant-Based
Servings 9 Servings
Calories 278 kcal


  • 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


  • 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



Calories: 278kcalCarbohydrates: 44gProtein: 14gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 173mgPotassium: 649mgFiber: 6gSugar: 9gVitamin A: 784IUVitamin C: 24mgCalcium: 122mgIron: 4mg
Keyword holidays, onions, stuffing
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