![Angle view of a serving plate of Cheesy Vegetarian Stuffed Onions recipe](https://cdn.statically.io/img/www.eatingwell.com/thmb/ime5BlhL7Fpin2WExfWgxXIhWlY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/cheesy-vegetarian-stuffed-onions-beauty-8069828-4000x4000-f731654d3d2643dc9128a6ef9625cabe.jpg)
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
![Overhead view of ingredients for Cheesy Vegetarian Stuffed Onions recipe](https://www.eatingwell.com/thmb/iXN8z5xku7lVaZpJuqlSbWWZuBY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/cheesy-vegetarian-stuffed-onions-ingredients-8069828-4000x2700-f9f295a0989c4c8597ff4cc4037767c6.jpg)
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Ingredients
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4 medium Vidalia onions (about 9 oz. each)
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1 cup water plus 2 tablespoons, divided
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3 cups thinly sliced fresh cremini mushrooms
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1 ½ cups cubed whole-wheat bread
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1 tablespoon minced garlic
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½ cup shredded smoked Gouda cheese, divided
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3 tablespoons reduced-fat cream cheese, softened
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2 teaspoons finely chopped fresh thyme, plus more for garnish
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¼ teaspoon ground pepper
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⅛ teaspoon salt
Directions
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Preheat oven to 450°F. Trim root end of each onion about 1/4-inch, keeping the root end intact. (This will help the onion sit flat in the pan and keep the filling inside.) Peel the onions. Cut off one-fourth of each onion top (on opposite end from root), leaving about a 3-inch-tall onion (discard onion tops or reserve for another use).
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
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Using a melon baller or small spoon, carefully scrape and remove the inside of each onion, leaving the outer 1 to 2 layers intact and keeping the base slightly thicker; reserve 1 cup of the scooped onion scraps. (Discard the remaining onion scraps or reserve for another use.)
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
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Place the hollowed-out onions, open-sides up, in a 9-inch-square metal baking pan. Pour 1 cup water around the onions; cover the pan with foil. Bake until softened, about 20 minutes. Remove the foil; bake until the onions start to brown around the edges, 10 to 12 minutes more. Remove from the oven; carefully discard the hot water from the pan. Reduce oven temperature to 375°F.
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
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Meanwhile, combine mushrooms, the reserved 1 cup onion scraps and the remaining 2 tablespoons water in a large nonstick skillet. Bring to a simmer over medium-high heat; cook, stirring occasionally, until the vegetables are tender and the pan is dry, about 7 minutes. Add bread cubes and garlic; cook, stirring often, until warmed through and fragrant, about 2 minutes. Transfer to a medium bowl; let cool for 2 minutes. Add 1/4 cup Gouda, cream cheese, thyme, pepper and salt; stir until thoroughly combined. Stuff each onion with mushroom mixture (about 1/2 cup per onion); top evenly with the remaining 1/4 cup Gouda.
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
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Bake until the cheese is melted and golden brown in spots, about 15 minutes. Transfer to a platter; garnish with additional thyme, if desired.
Photographer: Carson Downing, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Nutrition Facts (per serving)
172 | Calories |
7g | Fat |
19g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 1 stuffed onion | |
Calories 172 | |
% Daily Value * | |
Total Carbohydrate 19g | 7% |
Dietary Fiber 2g | 7% |
Total Sugars 8g | |
Protein 9g | 18% |
Total Fat 7g | 9% |
Saturated Fat 4g | 20% |
Cholesterol 23mg | 8% |
Vitamin A 322IU | 6% |
Vitamin C 7mg | 8% |
Vitamin D 2IU | 1% |
Vitamin E 1mg | 4% |
Folate 49mcg | 12% |
Vitamin K 2mcg | 2% |
Sodium 328mg | 14% |
Calcium 180mg | 14% |
Iron 1mg | 6% |
Magnesium 29mg | 7% |
Potassium 477mg | 10% |
Zinc 1mg | 9% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.