ITALIAN SAUSAGE STUFFED ONIONS
Cook these Italian Sausage Stuffed Onions for your family get-together. These cup-size tender sweet onions will make an impressive side dish at your table.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Use small spoon to scoop out centers of onions, leaving 1/4-inch-thick shells; reserve removed onion pieces for later use. Cut thin slice off bottom of each onion half to allow onion to stand upright.
- Place 1 of the removed onion pieces in bottom of each onion half, cutting as necessary to completely cover bottom of onion shell. Chop enough of the remaining removed onion pieces to measure 1/2 cup. Reserve any remaining onion pieces for another use.
- Crumble sausage into large skillet; stir in chopped onions. Cook on medium heat 6 to 8 min. or until sausage is done, stirring frequently; drain. Return sausage mixture to skillet; stir in Parmesan, 3/4 cup pasta sauce, 1/2 cup shredded cheese and 2 Tbsp. oregano.
- Place 1 onion half on center of each of 4 large sheets heavy-duty foil; fill with sausage mixture. Wrap with foil to form 4 packets.
- Bake 20 min. or until onions are tender. Carefully open tops of packets. Sprinkle remaining shredded cheese over onions; bake 5 min. or until melted. Sprinkle with remaining oregano.
- Serve with remaining pasta sauce.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
ITALIAN SAUSAGE, PEPPERS, AND ONIONS
My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!
Provided by GIGI9801
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
- Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
- Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 7 g, Cholesterol 96.1 mg, Fat 39.4 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 15.2 g, Sodium 857 mg, Sugar 2.9 g
SAUSAGE STUFFED ONION
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
- Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
- Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
- Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
- Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.
ITALIAN STUFFED ONIONS
Adapted substantially from a recipe I found on Huey's website. A great side-dish to roasts, grilled or BBQd meats. Yellow onions (for Americans) or brown onions (for Australians) are probably the most suitable and most flavoursome for this recipe. Be careful not to overcook the onions in step one; the outer rings need to be firm enough to serve as a case for the stuffing. If you end up with too much stuffing - and this will very much depend on the size of your onions! - use the extra stuffing to stuff a tomato.
Provided by bluemoon downunder
Categories Cheese
Time 50m
Yield 8 Italian Stuffed Onions, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 200°C/400°F/6 gas mark.
- Cook the onions in plenty of rapidly simmering water for about 15 minutes; drain well, cut in half and scoop out about two-thirds of the centre; chop up the inner section of the onions (or mince them in a mini processor) and place the outer rings on a lightly oiled oven tray.
- Melt the butter in a heavy-bottomed, preferably non-stick, pan; add the onion and garlic and briefly sauté them until they are tender; add the grated potato and cook briefly until the potato has softened and started to crisp; sprinkle with salt, ground pepper and thyme, to taste; and add optional, additional herbs (if using).
- Add the lemon juice (if using), chopped baby spinach leaves and grated Parmesan and mix well to cool a little.
- Then add the eggs and mix until the contents of the pan are well-combined, being careful not to scramble the eggs; check the seasoning and adjust if necessary.
- Spoon the mixture into the onion rings, sprinkle with a little extra grated Parmesan and cook in the oven for about 15 minutes or until the tops are golden.
- Serve with a sprinkling of parsley on top, as an accompaniment to your favourite grilled or roasted meat dish or BBQd meat.
Nutrition Facts : Calories 225, Fat 10.5, SaturatedFat 5.6, Cholesterol 129.2, Sodium 377.9, Carbohydrate 19.9, Fiber 2.6, Sugar 4.1, Protein 13.3
ITALIAN SAUSAGE STUFFED ONIONS RECIPE - (4.6/5)
Provided by Susan52
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF. Use small spoon to scoop out centers of onions, leaving 1/4-inch-thick shells; reserve removed onion pieces for later use. Cut thin slice off bottom of each onion half to allow onion to stand upright. Place 1 of the removed onion pieces in bottom of each onion half, cutting as necessary to completely cover bottom of onion shell. Chop enough of the remaining removed onion pieces to measure 1/2 cup. Reserve any remaining onion pieces for another use. Crumble sausage into large skillet; stir in chopped onions. Cook on medium heat 6 to 8 min. or until sausage is done, stirring frequently; drain. Return sausage mixture to skillet; stir in Parmesan, 3/4 cup pasta sauce, 1/2 cup shredded cheese and 2 Tbsp. oregano. Place 1 onion half on center of each of 4 large sheets heavy-duty foil; fill with sausage mixture. Wrap with foil to form 4 packets. Bake 20 min. or until onions are tender. Carefully open tops of packets. Sprinkle remaining shredded cheese over onions; bake 5 min. or until melted. Sprinkle with remaining oregano. Serve with remaining pasta sauce.
EASY SAUSAGE STUFFED MUSHROOMS
We have these at most of our neighborhood gatherings. Everyone always asks for them.
Provided by DRFHRLAW
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Hollow out each mushroom cap, reserving scrapings.
- Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
- Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
- Stuff each mushroom cap with sausage mixture and place on a baking sheet.
- Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 4.9 g, Cholesterol 28.7 mg, Fat 9.7 g, Fiber 0.7 g, Protein 10.7 g, SaturatedFat 4 g, Sodium 423.6 mg, Sugar 1.3 g
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- Preheat oven to 375°F. Cut 1/4-inch slice from top of each onion; trim small amount from bottom end so onion stands upright. Place half of onions in 8x8-inch microwave-safe dish; add 1/2 cup water. Cover. Microwave on HIGH 10 to 12 minutes or until onions are tender. Carefully remove onions from dish and cool slightly. Repeat with remaining onions and water.
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