Onions Stuffed with Mushroom Cream Sauce
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 813 kcal | (39 %) | ||
| Protein | 38.8 g | (40 %) | ||
| Fat | 62.8 g | (54 %) | ||
| Carbohydrates | 14 g | (9 %) |
Ingredients
- Ingredients
- 2 yellow onion (each 300 grams)
- salt
- parsley
- 250 grams Ground beef
- 2 Tbsps Mustard
- 1 egg (Kl. M)
- 2-3 tablespoons breadcrumbs
- peppers
- 250 milliliters Vegetable broth
- 250 grams button Mushroom
- 2 scallions
- 2 Tbsps vegetable oil
- 200 milliliters Whipped cream
- 1 bed Cress
Preparation steps
Peel the onions and gently blanch in boiling salted water for 30 minutes. Chop the parsley finely and mix with the mustard, egg and breadcrumbs into a smooth dough forms. Season well with salt and pepper.
Remove the onions and rinse with cold water. Cut off the tops to create a lid and scoop out the interior, leaving the wall 1 cm (approximately 1/3 inch) thick. Finely chop the onion that was removed. Knead the chopped onions into the dough.
Place the hollowed out onions in an ovenproof dish. Pour broth into the pan and bake in preheated oven at 200°C (approximately 400°F) on the 2nd shelf from the bottom for about 35-40 minutes. Clean the mushrooms and scallions and cut both into slices. Sauté in hot oil for 3-4 minutes. Deglaze with the cream.
Season the sauce with salt and pepper and boil until creamy. Drain the onions well and serve with the sauce and watercress.
