Grilled stuffed onions make a delicious accompaniment to any grilled meal and are also a complete meal for a vegetarian. It is best to use sweet onions for this appetizer or meal accompaniment.
In fact, sweet onions can be eaten like apples because they are so mild. Some grilled stuffed onions recipes call for lamb or another meat but these are stuffed with vegetables and are just as tasty.
So what are you going to stuff your sweet onions with? Well, in this recipe you will be using zucchini and mushrooms, and you can barbeque those to give them a nice smoky aroma, then finely chop them for the filling. Also you will put tomato, basil and breadcrumbs to the mixture, as well as some oil to bind everything together, and some salt and black pepper for seasoning. The onions are wrapped in foil before being barbequed. Even though you might think that stops the smoky flavor from permeating them, remember the mushrooms and zucchini will have already been cooked over the smoke, so this dish will have that characteristic.
The foil is mainly to hold the onions and their fillings together, since if they fall apart that will spoil the dish. The foil also keeps all the flavor and moisture in. They might take up to an hour to become really tender, so if you are also cooking meat or chicken to serve on the side, do not add these until the onions are about halfway done or even further. If the onions are ready early you can simply keep them warm until you are ready to serve them.
A teaspoon of balsamic vinegar drizzled over each onion is the only garnish you will need and the sweetness of the balsamic vinegar will complement the sweetness of the sweet onions, although you also have some savory flavor accents in this dish too. Whether you serve these as an appetizer or a side dish, or even a main dish with some bread or rice or something on the side, you are sure to appreciate the flavors this dish offers, and even kids will like this because of the natural sweetness. Of course because this is vegetable-based you can be sure there are plenty of vitamins and minerals in there also.
Most people have tried stuffed peppers but not everyone has tasted a stuffed onion, so if you have missed out on this dish, try this recipe. You will find it very simple to make and the flavors are wonderful when combined. You will want to make these lovely stuffed onions again and again. In the winter when the weather is not suitable for lighting the barbeque you can even roast them in a low-medium oven until they are tender. Miss the smoky aroma? No problem, because you can simply add a couple of drops of liquid smoke to the filling. Nothing beats the flavor of vegetables cooked on the grill though, so if you do get the chance to make this recipe on the barbeque, do it because you will not regret it.
- 1 zucchini, cut lengthwise into ¼ inch slices
- 3 shiitake mushrooms
- 4 large sweet onions (Walla Walla or Vidalia for example)
- 2 tablespoons fresh breadcrumbs
- 1 plum tomato, seeded and chopped
- 1 tablespoon fresh basil
- ¼ teaspoon salt
- 1 tablespoon and 1 teaspoon olive oil
- 4 teaspoons balsamic vinegar
- ⅛ teaspoon black pepper
- Prepare the grill for direct grilling and heat to medium.
- Rub half a tablespoon of olive oil over the zucchini and grill for 4 minutes or until tender, turning once. Remove and cool. Cut the zucchini into bite size pieces and set aside.
- Thread the mushrooms on to metal skewers and grill for 20 to 30 minutes or until soft. Coarsely chop them and set them aside. Remove the stem and root end of the onions, leaving the peel on.
- Rub half a tablespoon of olive oil over the onions and grill them, root end up, for 5 minutes, or until lightly charred. Remove them from the heat and allow them to cool slightly. Peel the onions and scoop an inch of pulp from the stem end. Chop the pulp for the filling.
- Mix the mushrooms, zucchini, onion, tomato, basil, breadcrumbs, oil, salt, and pepper together until well combined. Spoon equal amounts of this mixture into each onion. Put each onion on a sheet of foil and sprinkle with a tablespoon of water.
- Wrap the onions and seal the foil. Grill these packets on a covered grill for 45 minutes or an hour, until tender. Spoon a teaspoon of vinegar over each onion before serving.
Stuffed onions are not only delicious but they are easy to make, and just look how impressive they are. Using sweet onion means you get the distinctive onion taste but also the natural sweetness, and the zucchini and mushroom filling is enhanced with breadcrumbs, as well as basil and tomatoes. If you like, you could even put some goat cheese on top of each onion before closing the foil and let it melt attractively down the onion. A splash of balsamic vinegar on top is the only thing you need to add before serving. Try this recipe and the flavors will really surprise and impress you.
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