As I am typing this post I am watching Master Chef on Fox. If you have ever seen this show you will understand that as a home cook you can’t help but be inspired by their talents on the show. Of course I would love to compete on the show but I’m pretty sure the intimidation would get me right from the start. Also, they have to cook some pretty funky things in less than an hour.
One of the best parts about having a food blog is that you get to create and rethink old and new recipes. The first meal Shaun ever cooked for me when we first started dating was stuffed bell peppers. After that meal I knew he would be a keeper. Yes, I may have seen stuffed onions before but this was going to be my own version.
I’ve also never thought about how to keep an onion intact without having to slice down the center. Let’s just say that this meal was definitely an experiment that went right. I have a lot of recipes that we create at home that are just not blog worthy. I try really hard just to showcase recipes that I absolutely love and would honestly like for you to try out on your own. Best part about most of the recipes is that they are easy and almost any person can recreate them. You’ve got to try out these Italian Sausage Stuffed Onions.
ENJOY ~ Meagan
Italian Sausage Stuffed Onions
Yield: 3 servings
3 lg onions
1 Tbsp olive oil
1 lb. Italian Sausage
3/4 cup mushrooms, chopped
1 1/2 cups spinach, chopped
1/2 tsp garlic, minced
1/4 tsp salt
1/2 cup marinara sauce
3/4 tsp Italian bread crumbs
1/4 cup mozzarella cheese, shredded
Preheat oven to 350 degrees.
Cut ends off of the onion and take off outer layer of skin. Place in casserole dish and fill halfway with water. Place in oven and cook for 25 minutes. Remove from oven and allow the onions to cool off.
Heat a large skillet with olive oil. Stir in the meat, mushrooms, spinach, garlic, salt and marinara sauce. Cook until meat is browned.
While meat is cooking spoon out the center of the onions with a grapefruit spoon. Leave at least two outer layers. Stuff with the meat mixture. Place the onions back into an empty casserole dish into the oven. Cook for 10 minutes. Remove and top each onion with 1/4 tsp bread crumbs and with mozzarella cheese. Place back in oven for 5 minutes.