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Baked Red Onions Stuffed with Wild Rice, Spinach & Mushrooms
Red onions make a handsome and delicious casing for a stuffing made of sautéed mushrooms, spinach, wild rice and Fontina cheese. This dish is good with grilled chicken or fish.
Serves 8
8 medium-sized red onions
1/4 cup (1/2 stick) unsalted butter or margarine
4 -6 ounces mixed shiitake, and Portobello or cremini mushrooms, chopped
2 plump garlic cloves, minced
2 teaspoons soy sauce
6 ounces fresh spinach, trimmed and coarsely chopped
1 Tablespoon minced fresh tarragon leaves, or 1-1/2 teaspoons dried
1 cup cooked wild rice (about 1/2 cup raw)
1/3 cup sour cream
1/3 cup (1-1/2 ounces) shredded Fontina or Monterey Jack cheese
2 Tablespoon minced fresh parsley
Kosher salt and freshly ground white pepper
1-1/2 cups dry red wine
Preheat oven to 400 degrees F. Cut a slice from the root end of each onion so that it will stand upright. Cut a straight slice off the stem end; peel off and discard skin. With a paring knife or apple corer, bore into the center of each onion, creating an onion shell that can hold the stuffing (do not cut all the way through to the bottom). Reserve all of the onion flesh you remove.
Fill a large pot with salted water and bring to a boil. Add onion shells, a few at a time, and blanch for 4 minutes. Remove onions and drain upside down on paper towels.
Chop enough reserved onion flesh to yield 1/3 cup. In a large non-aluminum skillet, melt butter over medium heat. Stir in chopped onion, mushrooms, garlic, and soy sauce. Reduce heat to low, cover and cook, stirring from time to time, for 5 minutes. Uncover and add chopped spinach and tarragon. Stir over low heat until spinach wilts, about 4 minutes.
Remove skillet from heat. Stir in rice, sour cream, cheese, parsley, salt, and white pepper to taste. Stuff onion shells, mounding filling over tops. Arrange onions in a well-oiled baking dish large enough to hold onions snugly. Pour wine into the bottom of the pan; cover pan loosely with foil. Bake for 25 minutes.
Uncover and bake until onions are tender, about 20 minutes more.
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