INGREDIENTS:
- 4 onions
- 2 tbsp olive oil
- 125 g button mushrooms
- 75 g bulgur
- 1 bunch of parsley
- 300 ml water
- 1 tbsp sultanas
- 4 slices of low-fat cheese
- 2 stems of thyme
- pinch of salt
- pinch of black pepper
METHOD:
Peel and clean the onions, cut off their tops, and scoop out the centres with a teaspoon. Finely chop the onions centres. Simmer the scooped-out onions for 10 minutes then strain.
Wash and finely chop the thyme, parsley and mushrooms. Sauté the onions until they turn golden-brown. Add the mushrooms, and after 5 minutes mix in the bulgur, parsley, thyme, salt, pepper and water. Boil for 5 minutes, cover the pan, and simmer for another 30 minutes, till the bulgur becomes tender. Add the sultanas and stuff the onions with the mixture.
Put the onions in a greased roasting pan, cover with the tops, and place aluminium foil over the pan. Roast at 190 °C for 30 minutes. Put a cheese slice on the top of each onion and put back in the oven for another 10 minutes.
