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Vidalia Onions Stuffed with Ham & Mushrooms

Vidalia Onions Stuffed with Ham & Mushrooms comes together with Vidalia Onions Spanish Giants, Butter, Green Onions Finely Chopped, Garlic, and Hot Sauce. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 6
• 1 stick
• 4
• 1 clove
• 1/4 tsp
• 3 cup
• 2 cup
• 1/2 cup
• 1/4 tsp
• 1/8 tsp
• 1/2 cup
• 1 tbsp
• 1 cup
• 1 cup
• 4 tbsp

Method (preview)

1. 1

   Remove skin from onions.

2. 2

   Cut a thick slice off stem end & discard.

3. 3

   Scoop out centers & leave 1/4" shell.

4. 4

   Cook onions in boiling water for 4 minutes.

5. 5

   Invert on paper towel and drain.

6. 6

   Finely chop centers to make 1 cup.

7. 7

   Heat 1/2 stick butter in skillet.

8. 8

   Add chopped onions, green onions, garlic & tabasco sauce.

9. 9

   Saute 5 minutes.

10. 10

    Add remaining butter, mushroom ham, parsley, sage & cinnamon.

11. 11

    Saute until mushrooms are soft.

12. 12

    Add cream, sherry, salt & pepepr to taste.

13. 13

    Stir well & cook 5 minutes.

14. 14

    Sprinkle onions with salt & pepper to taste; arrange them open side up in a casserole just large enough to hold onions.

15. 15

    Divide the stuffing among onions mounding stuffing.

16. 16

    Combine wine & broth.

17. 17

    Pour enough around onions to reach 1: up sides.

18. 18

    Cover with foil & bake at 350 degrees for 1 hour basting twice.

19. 19

    Transfer with slotted spoon & garnish with parsley.

20. 20

    "Donald Schoolcraft Greenville IL * 2nd place Illinois State Fair - pork"

21. 21

    "Country Cooking in Illinois 1993"