SPINACH-STUFFED ONIONS
Take frozen spinach souffle to a new level by stuffing it into onion shells. The onions make a wonderful side for roasts and other meaty entrees.-Kathann Koehler, Loveland, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Peel onions. Cut a 1/2-in. slice from the top of each onion; remove center with a melon baller, leaving 1/2-in. shells. Chop removed onion and set aside 1 tablespoon. (Discard remaining chopped onion or save for another use.), Place onion shells in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 8-10 minutes or until tender. Drain., In a small bowl, combine the spinach soufflé, 1/2 cup cheese, salt, nutmeg and chopped onion. Brush the onion centers with butter. Fill with spinach mixture. Place on a baking sheet., Bake, uncovered, at 375° for 45-50 minutes or until souffle is puffed and set. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 250 calories, Fat 13g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 574mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 11g protein.
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