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Stuffed Onions Florentine Recipe
|Spanish onions||3 1⁄2 Pound (6 Large Sized)|
|Water||1⁄4 Cup (4 tbs)|
|Pork sausage||1⁄2 Pound, crumbled|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Shredded cheddar cheese/Shredded swiss cheese||3 Ounce (3/4 Cup)|
|Buttered bread crumbs||6 Tablespoon|
Serving size: Complete recipe
Calories 2148 Calories from Fat 865
% Daily Value*
Total Fat 97 g148.7%
Saturated Fat 44.5 g222.4%
Trans Fat 0 g
Cholesterol 513.5 mg
Sodium 2721.3 mg113.4%
Total Carbohydrates 232 g77.2%
Dietary Fiber 38.5 g154%
Sugars 74.9 g
Protein 97 g193.8%
Vitamin A 573% Vitamin C 340.7%
Calcium 137.3% Iron 80.8%
*Based on a 2000 Calorie diet
Peel onions; cut 1/2-inch slice off sprout end and just enough off the root end to sit flat.
In shallow baking dish, arrange onions, add water and heat 11 to 13 minutes or until onions are partially cooked, (remove centers as they pop up).
Carefully remove centers of onion, leaving a 1/4 to 1/2-inch shell; chop 1/4 cup onion centers.
In glass bowl, combine 1/4 cup chopped onion, crumbled sausage and spinach.
Heat 4 to 5 minutes or until sausage is cooked, stirring twice; drain.
Stir in cheese and egg.
Fill onion shells with spinach mixture and arrange in baking dish; top with bread crumbs.
Heat, covered, at HIGH 6 to 7 minutes or until heated through.
Let STAND, covered, 5 minutes before serving.
Serve, if desired, with Cheese Sauce.