SERVES 4
PER SERVING
154 CALORIES
1.8G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 30–35 MINUTES
8 medium red onions
2 garlic cloves, finely chopped
100g chestnut mushrooms, finely chopped
100g Quorn mince
2 tablespoons low-salt soy sauce
4 ripe tomatoes, skinned, deseeded and diced
1 tablespoon chopped fresh parsley
freshly ground black pepper
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Peel the onions and, using a chopping knife, trim off the tops and bottoms. Make a large cross on the top side of each onion, cutting halfway down the onion. Cut another cross to give 8 sections per onion. Using an apple corer, carefully remove the centres from each onion and finely chop.
3 Heat a heavy-based, non-stick pan. Add the chopped onions along with the garlic, mushrooms and Quorn mince, and dry-fry for 5–6 minutes until the mixture has cooked down.
4 Add the soy sauce and season well with black pepper, then mix in the tomatoes. Place the onion shells in an ovenproof dish and fill with the mushroom mixture. Bake in the oven for 30–35 minutes until soft. Serve hot or cold.
TIP These are ideal for freezing and can be cooked straight from frozen