SAUSAGE STUFFED ONIONS
Steps:
- Preheat oven to 400 degrees.
- Coat a 9x13 baking dish with 1 tsp olive oil.
- Trim the top 1/2" from onions. Cut the onions in half from pole to pole. Peel each half. Remove the inner layers of each half, leaving 3 outer layers. Reserve the inner layers. Place the onion shells in the baking dish flat side up and cover tightly with aluminum foil.
- Roast the shells until slightly softened, 30 to 40 minutes. Meanwhile, prepare the filling.
- Coarsely chop 2 of the inner onion layers (about 1 cup) and save the remaining onions for another use. Place the chopped onion, mushrooms and garlic cloves in food processor. Pulse in 2-second bursts until finely chopped.
- Heat 1 Tbl oil in a lg skillet over medium-high heat until shimmering. Add the sausage and cook, breaking up with a wooden spoon, until browned and cooked through, about 8 minutes. Reduce the heat to medium and add the remaining olive oil, chopped veggies, salt & pepper. Cook, stirring occasionally until softened and the mushrooms release their juices, about 8 minutes. Add the spinach, stir to combine and cook 2 minutes more.
- Evenly divide the sausage mixture among the onions. Bake uncovered until the tops are golden-brown, about 20 minutes.
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