Stuffed Onions Florentine
|Spanish onions||3 1⁄2 Pound (6 Large Sized)|
|Water||1⁄4 Cup (4 tbs)|
|Pork sausage||1⁄2 Pound, crumbled|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Shredded cheddar cheese/Shredded swiss cheese||3 Ounce (3/4 Cup)|
|Buttered bread crumbs||6 Tablespoon|
Set Power Select at HIGH.
Peel onions; cut 1/2-inch slice off sprout end and just enough off the root end to sit flat.
In shallow baking dish, arrange onions, add water and heat 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 onion centers.
In glass bowl, combine 1/4 cup chopped onion, crumbled sausage and spinach.
Heat 4 to 5 minutes or until sausage is cooked, stirring twice; drain.
Stir in cheese and egg.
Fill onion shells with spinach mixture and arrange in baking dish; top with bread crumbs.
Heat, covered, at HIGH 6 to 7 minutes or until heated through.
Let STAND, covered, 5 minutes before serving.
Serve, if desired, with Cheese Sauce.