Stuffed red onions with mushrooms, feta and fresh herbs
Ingredients
Method
Preheat oven to 170°C.
Top and tail the onions by chopping off the ends of each onion.
Slice an extra inch off the top of each onion.
Use a teaspoon or small scoop to hollow out the inside of each onion, leaving the last few outer layers intact so they resemble cups. Make sure not to scoop out the bottom of the onion otherwise the filling will come out.
Finely dice one cup of the scooped-out onion.
Place each onion on a piece of foil on a baking tray. Drizzle with olive oil and season well with salt and pepper. Wrap each onion with foil and bake in the oven for 40 minutes.
While the onion is roasting, make the mushroom rice. Heat the olive oil in a large pan over medium to high heat. Add the mushrooms and garlic and cook for a few minutes until golden. Season with salt and pepper, take off the heat and place on a small plate.
Add the reserved diced onions to the pan, adding a bit more oil if required and cook for a few minutes until soft. Then add the rice and the stock. Reduce the heat and simmer for 15 minutes until the rice is cooked and all the liquid is absorbed. Stir though the cooked mushrooms and toss with fresh herbs and feta.
Fill the onions with the mushroom stuffing. Turn up the heat to 200°C. Bake for another 20 or so minutes until the onion is tender and slightly caramelised.
Top with extra herbs and serve immediately.
Ingredients
Directions
Preheat oven to 170°C.
Top and tail the onions by chopping off the ends of each onion.
Slice an extra inch off the top of each onion.
Use a teaspoon or small scoop to hollow out the inside of each onion, leaving the last few outer layers intact so they resemble cups. Make sure not to scoop out the bottom of the onion otherwise the filling will come out.
Finely dice one cup of the scooped-out onion.
Place each onion on a piece of foil on a baking tray. Drizzle with olive oil and season well with salt and pepper. Wrap each onion with foil and bake in the oven for 40 minutes.
While the onion is roasting, make the mushroom rice. Heat the olive oil in a large pan over medium to high heat. Add the mushrooms and garlic and cook for a few minutes until golden. Season with salt and pepper, take off the heat and place on a small plate.
Add the reserved diced onions to the pan, adding a bit more oil if required and cook for a few minutes until soft. Then add the rice and the stock. Reduce the heat and simmer for 15 minutes until the rice is cooked and all the liquid is absorbed. Stir though the cooked mushrooms and toss with fresh herbs and feta.
Fill the onions with the mushroom stuffing. Turn up the heat to 200°C. Bake for another 20 or so minutes until the onion is tender and slightly caramelised.
Top with extra herbs and serve immediately.