Baked Vidalia Onion With Country Ham And Shiitake Mushrooms

• 8 Tbsp. butter, softened
• 4 Tbsp. brown sugar
• 1/2 c. sherry vinegar
• 1/4 c. beef glaze or bouillon
• 4 tsp. chopped fresh rosemary
• 4 tsp. chopped fresh thyme
• 4 large shiitake mushroom caps
• 4 Vidalia jumbo onions, peeled
• 4 oz. country or Smithfield ham, finely diced
• 4 Tbsp. chopped chives
• 1 ripe tomato, finely diced
• salt and pepper to taste

1. In a mixing bowl, blend butter, brown sugar, vinegar, glaze or bouillon, rosemary and thyme.
2. Place each mushroom cap on a 12 x 12-inch square of foil and top with one-fourth of the butter mixture.
3. Top each with an onion and draw the foil from 4 corners to top center.
4. Seal well.
5. Bake at 350u0b0 for about 40 minutes, or until soft.
6. Remove onions and mushroom mixture to serving plates and reserve juices.
7. Combine reserved cooking juices from onions in saucepan and gently heat with ham, chives and tomatoes.
8. Season to taste with salt and pepper.
9. Divide sauce among onions and serve.
10. Makes 4 appetizer servings.

butter, brown sugar, sherry vinegar, beef glaze, rosemary, thyme, shiitake mushroom, vidalia jumbo onions, country, chives, tomato, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603387 (may not work)