Stuffed Red Onions

4 large red onions, peeled
2 tbsp olive oil
125g button mushrooms, finely chopped
75g bulgar wheat
1 tbsp chopped parsley
300ml water
1 tbsp chopped dried apricots
1 tbsp freshly grated Parmesan
pepper to taste

Cut the top off each onion and scoop out the centre using a teaspoon. Finely chop the scooped-out onion, then fry with the oil ina frying pan until soft and golden brown. Add the mushrooms and stir for a further 5 minutes.

Meanwhile, bring a large pan of water to the boil. Add the onion cups and simmer for 10 minutes, or until they begin to soften. Drain well

Add the bulgar, parsley, pepper and water to the mushrooms. Boil for 5 minutes. Cover the pan and simmer for a further 30 minutes or until the grains have softened. Add extra water if needed.

Stir the apricots into the bulgar mixture and spoon into the onions.

Put the onions in a roasting tin and cover with foil. Cook in a pre-heated oven at 190C (375F), Gas Mark 5, for 30 minutes. Remove the foil, sprinkle on the Parmesan, cook for a further 10 minutes, and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user KIMBAG.