Jerked Mushroom Stuffed Roasted Red Onions
Try this great vegetarian recipe this Thanksgiving! From our kitchen to yours, with love.
Serves 4, pre-heat oven 350
4 medium red onions, peeled, trimmed 2 celery ribs, chopped 1 Tbs coconut oil 1 pound fresh mushrooms, chopped 1 Tbs prepared jerk paste 8 ounces corn bread stuffing 1/2 cup chopped spinach 2 tablespoons minced fresh parsley 2 eggs, lightly beaten 1-1/4 cups vegetable broth
Cook onions in a pot of boiling salted water until slightly softened, about 10 minutes. Using a slotted spoon, transfer to a large bowl; let cool slightly. Working with 1 onion at a time, make a lengthwise slit from top to bottom with a paring knife, cutting through 2-3 layers of onion, depending on thickness of layers. Gently remove inside layers, allowing outer 2-3 layers to hold their shape. Finely chop enough of the inside layers to measure 1 cup. Meanwhile, prepare the stuffing. Saute the celery in coconut oil a few minutes. Add mushrooms, jerk paste, spinach and the saved chopped onion, cook and stir for 5 minutes. Remove from the heat; stir in the stuffing and parsley. Combine eggs and broth. Stir into stuffing mixture. Fill each onion with the stuffing. Place in an oiled baking dish. Bake at 350 for 15 minutes. Serve!