4 large onions
Salt and pepper
25 g (1 oz) 2 tbsp butter, melted
100 g (4 oz) 2 cups mushrooms, chopped
50 g (2 oz) 1/4 cup rice
25 g (1 oz) 2 tbsp butter
Salt and pepper
25 g (1 oz) 2 tbsp butter, melted
100 g (4 oz) 2 cups mushrooms, chopped
50 g (2 oz) 1/4 cup rice
25 g (1 oz) 2 tbsp butter
method
1. Simmer the onions in a pan of boiling salted water for 20 minutes and drain.
Remove the centres and chop roughly.
2. Place the chopped onions in a frying pan with the butter and mushrooms.
3. Add the rice and cook, stirring occasionally until the fat has been absorbed.
4. Pile the stuffing into the onion cases and top with butter.
5. Place in a baking dish and cook for 1 hour at 180°C (350°F) Gas mark 4.
Remove the centres and chop roughly.
2. Place the chopped onions in a frying pan with the butter and mushrooms.
3. Add the rice and cook, stirring occasionally until the fat has been absorbed.
4. Pile the stuffing into the onion cases and top with butter.
5. Place in a baking dish and cook for 1 hour at 180°C (350°F) Gas mark 4.
serving amount
serves 4
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