Stuffed Onions Florentine
|Spanish onions||6 Large|
|Water||1⁄4 Cup (4 tbs)|
|Pork sausage||1⁄2 Pound, crumbled|
|Frozen chopped spinach||10 Ounce, defrosted and drained (1 Package)|
|Shredded cheese||3 Ounce (Cheddar Or Swiss, 3/4 Cup)|
|Buttered bread crumbs||6 Tablespoon|
Peel onions; cut 1/2 inch slice off sprout end and just enough off the root end to sit flat.
Arrange onions in 12x8-inch dish.
Cook at HIGH 11 to 13 minutes, or until onions are partially cooked. (Remove centers as they pop up).
Carefully remove centers of onion, leaving a 1/4 to 1/2-inch shell; chop 1/4 cup centers.
In glass bowl, combine 1/4 cup chopped onion, crumbled sausage and spinach.
Cook at HIGH 4 to 5 minutes, or until sausage is cooked; stir twice.
Stir in cheese and egg.
Fill onion shells with spinach mixture and arrange in baking dish; top with bread crumbs.
Cook, covered with plastic wrap, at HIGH 6 to 7 minutes, or until heated through.
Let stand, covered, 5 minutes before serving.