Ingredients
- 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
Directions
(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
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Submitted 6/13/05.
Source: The Best of Country Living
Submitted By: Linda Wilson
lwilson@gatecom.com
Stuffed Vidalia Onions