INGREDIENTS

INSTRUCTIONS

Pour 1 1/2 inches of water into a large saucepan, add 1/2 teaspoon of
the salt and bring to a boil over high heat. Cut 1 inch from the tops
of the onions to make a flat surface. Add the onions to the water,
return to a boil and reduce the heat to moderate. Cook, covered for  10
to 15 minutes or until the onions are almost tender but retain  their
shape. Meanwhile melt the butter in a heavy 10 inch skillet  over
moderately low heat. Add the mushrooms and saute for 3 to 5  minutes or
until tender. Set aside. Drain the onions on a platter  lined with
paper toweling. When cool enough to handle gently scoop  out the
insides with a serving spoon, leaving the shells 3/8 to 1/2  inch
thick. Make sure that the bottom of each shell remains intact.  Chop up
the pulp. Preheat the oven to 350. IN a medium bowl mix 1 cup  of the
chopped pulp, the mushrooms, rice, pecans, egg and salt,  thyme, pepper
and nutmeg until well blended. Stuff the onions with  equal amounts of
mixture and place in a lightly greased 13 by 9 by 2  baking dish. Bake
covered for 45 minutes, uncover, bake 10 minutes  longer.  Recipe by:
Readers Digest Cook Now, Serve Later, 1989  Posted to MC-Recipe Digest
V1 #1024 by njwwb <njwwb@ibm.net> on Jan  20, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 327
Calories From Fat: 253
Total Fat: 30g
Cholesterol: 36.1mg
Sodium: 594.2mg
Potassium: 207.7mg
Carbohydrates: 13.1g
Fiber: 3.9g
Sugar: 1.7g
Protein: 5.5g