Baked Stuffed Onions

• 1 c. sliced mushrooms (canned may be used)
• 1/4 c. butter or margarine
• 4 to 8 oz. Bermuda onions
• 1 c. fine bread crumbs
• 1/4 c. light cream
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 c. boiling water
• 1 c. diced green peppers (optional)
• 1 c. shredded Mozzarella cheese

1. Cook onions in 1 teaspoon salt and enough boiling water to cover onions.
2. Cook 30 to 35 minutes until nearly tender.
3. Drain and cool.
4. Cut a slice from the top of each and scoop out the center, leaving an outside shell about a 1/2-inch thick.
5. Chop pulp.
6. Saute mushrooms, onions and peppers in butter about 7 minutes.
7. Remove from heat.
8. Add bread crumbs, cream, salt and pepper; mix well.
9. Fill the shells with the mixture and place in a shallow pan which contains the 1/4 cup of boiling water.
10. Add cheese to top of each onion.
11. Bake, uncovered, in a preheated oven at 350u0b0
12. over 30 minutes.

mushrooms, butter, bermuda onions, bread crumbs, light cream, salt, pepper, boiling water, green peppers, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353516 (may not work)