Stuffed Onion Blossoms
Ingredients
- 4 large sweet onions
- 1 cup cooked quinoa
- 1 cup mushrooms finely chopped
- 2 cups fresh spinach finely chopped
- 2 cloves garlic minced
- The onion removed from the centers finely diced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish (optional)
- One of my favorite plant-based sauces for drizzling
Instructions
- Peel the onions and trim the tops. Using a sharp knife, make several deep cuts from the top toward the base of each onion, stopping about ½ inch from the bottom so the onion stays intact. Gently spread the layers apart to create a blossom. Carefully remove a small portion of the center and finely dice it.
- In a skillet, sauté the diced onion, mushrooms and garlic with a few tablespoons of water (if needed to prevent sticking) until the onions begin to soften. Stir in the spinach and cook just until wilted. Add the cooked quinoa, Italian seasoning, salt and pepper, stirring until everything is well combined.
- Carefully spoon the filling into the center of each onion, gently tucking a little between the opened layers.
- Arrange the onions in a baking dish. Cover with parchment paper, then foil and bake at 375°F for 35–40 minutes. Remove the foil and bake for an additional 5–10 minutes or until the onions are tender and lightly browned.
- Drizzle with one of my signature sauces just before serving for added flavor and garnish with fresh parsley, if desired.
I started out over a decade ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
