STUFFED ONIONS

6 ONIONS
HANDFULL MUSHROOM
1 GARLIC CLOVE
7 OZ. LEAN GROUND BEEF
STALE WHITE BREAD
1 TBSP SWEET CHILIE SAUCE
1/3 2% GRATED CHEDDER CHEESE
4 CUPS CHICKEN BROTH
FLAT PARSLEY
1 TSP SALT
PEPPER
NUTMET

ADD HAMBURGER, BLACK PEPPER, NUTMEG, 1 TBSP SWEET CHILI SAUCE & KNEAD WELL. CUT TIP OFF OF ONION & REMOVE INSIDE OF ONION LEAVE ABOUT 1/3-1/2 OF IT. (YOU CAN USE THE REST OF THE ONION LATER). WASH MUSHROOMS, REMOVE STEM & SLICE, THEN CUT SLICES IN HALF. GRATE GARLIC AND CRUMBLE STALE BREAD, THEN CUT UP PARSLEY. PUT YOUR MEAT IN A SKILLET AND COOK UNTIL BROWN, THEN DRAIN ALL THE FAT. IN THE SAME PAN SAUTEE MUSHROOMS AND GARLIC UNTIL DONE, THEN ADD PARSELY, & HAMBURGER MIXTURE THEN ADD BREAKCRUMBS AND STIR TO COMBINE. TURN OFF HEAT AND ADD CHEESE. NOW ADD STUFFING TO ONIONS AND PUT IN BAKING DISH. NOW POUR BROTH OVER ONIONS UNTIL THEY ARE COVERED 1/3-1/2 IN LUQUID. LOOSELY COVER WITH ALIMINUM FOIL AND POP IN OVEN AT 400 DEGREES FOR 1 HOUR. TAKE OUT ONION AND DRIZZLE WITH BROTH AND COOK UNCOVERED FOR ABOUT 20-30 MINUTES ON 350. UNTIL THE ONION AND TOPPING IS GOLDEN BROWN.

Number of Servings: 1

Recipe submitted by SparkPeople user LJSISCEL.