Onion Stuffed With Spinach, Walnuts And Cream Cheese
|Onions||20 Ounce (4 Large, About 5 Oz /150 G Each)|
|Dry spinach||5 Ounce, pureed (150 Gram)|
|Walnuts||2 Ounce, chopped (50 Gram)|
|Lemon||1⁄2 , juiced and rind grated|
|Wholemeal breadcrumbs||5 Ounce (125 Gram)|
|Hard boiled egg||1 , shelled and chopped|
|Raw egg||1 , beaten|
|Cream cheese||2 Ounce (50 Gram)|
|Sea salt||1 Pinch|
|Freshly ground black pepper||1 Pinch|
|Ground mace||1 Pinch|
|Vegetable oil||4 Fluid Ounce (120 Milliliter)|
|Grated cheese||2 Ounce (50 Gram)|
1.Peel the onions
2.Cut a slice off the top of each onion about 1/3 inch (1 cm) from the top.
3.Boil the onions in salted water for 15 minutes.
4.Drain the onions
5.Set aside to cool
6.When the onions have cooled, squeeze each one. This will push out most of the inner layers
7.Retain a few of the layers on the outside as a shell for the stuffing
8.Preheat oven to 400°F/200°C (Gas Mark 6)
9.In a small bowl, set aside the inner onions layers
10.Add the spinach, nuts and lemon to the chopped onions.
11.Add the breadcrumbs, eggs, cream cheese and seasonings to the bowl
13.Stuff the prepared onion shells with this mixture.
14.Lay out the onions into a shallow baking dish
15.Drizzle oil over the top of the onions.
16.Sprinkle with the grated cheese.
17.Bake for 30 minutes at 400°F/200°C (Gas Mark 6). Baste the onions occasionally with extra oil or butter as required
18.Serve hot immediately
Serving size: Complete recipe
Calories 2580 Calories from Fat 1799
% Daily Value*
Total Fat 205 g316.1%
Saturated Fat 43.4 g217.1%
Trans Fat 0 g
Cholesterol 565.4 mg188.5%
Sodium 1955.2 mg81.5%
Total Carbohydrates 133 g44.4%
Dietary Fiber 24.5 g97.9%
Sugars 32.6 g
Protein 69 g138.7%
Vitamin A 297.5% Vitamin C 175.2%
Calcium 108.8% Iron 52.7%
*Based on a 2000 Calorie diet