• 4 large Vidalia onions, peeled*
  • 1 package(10-oz.) frozen green peas
  • 4 oz. fresh mushrooms, sliced
  • 1/4 teaspoon thyme leaves, crushed
  • 1/8 teaspoon pepper
  • 2 tablespoons butter or margarine
  • 1/4 cup hot water
  • 1/2 teaspoon instant chicken bouillon granules


(Substitute any large, sweet onions if Vidalias are not available.)Slice tops off onions; hollow out center of each onion, leaving 1/4-inch thick shell. Place onion shells in 8-in.x8-in. baking dish with cover. Combine peas, mushrooms, thyme and pepper. Fill each onion with one-fourth of vegetable mixture. Dot each with 1/2 tablespoon butter; set aside. Combine water and bouillon; pour over onions. Put cover on dish and microwave on high 7-10 minutes, or until tender, rotating onions halfway through cooking time. Baste with cooking liquid. Let stand, covered, 3 minutes before serving.

Yield: 4 servings

Print this recipe

Submitted 6/13/05.
Source: The Best of Country Living
Submitted By: Linda Wilson
Stuffed Vidalia Onions