Mushroom & Fish Stuffed Onions

I obtained this recipe from WebMD, but I wanted to make it into a meal. I still used the ingredients they featured for a vegetarian diet, but I added brown rice and farm-raised catfish. I turned the onion "bowls" face up and took the risk that they might collapse and lose their shape. The onion bowls held their shape and cradled the mushroom-fish-rice concoction nicely. 

Because I am watching my cholesterol level, (and cheese is high in cholesterol), I inserted the cheddar into and sprinkled it on a few of the stuffed onion dish for anyone else who might want cheese.

One cup brown rice: add butter; steam until done.

One big white onion: cut in vertical half, wash, and separate.

 

Two tablespoonfuls of EVOL in pan

 

 Chop remaining onion and saute with 4 strips of farm-raised catfish filet cut into small portions and fine-diced 5 pieces of button mushrooms (washed ahead of time). Turn off heat when done.

 

Vegetables in pot: broccoli, carrots, kidney beans, white beans, garbanzo beans, Italian beans, and red peppers; simmer, remove broccoli and Italian beans while still green. Let the rest cook longer. Season to taste.

Fold cooked brown rice into sauteed onion, catfish, and mushroom mixture. Season with thyme, rosemary, tumeric, parsley, seasoned salt, paprika, basil, and ginger (or whatever is available in your locale).

Add three chopped cloves of garlic. Pre-heat oven to 360 degrees.

Scoop mushroom-rice-fish mix into onion bowls. Add 1/3 cup water to baking dish. Add cheddar cheese into pockets of rice dish and the rest on top. Bake for 45 - 60 minutes at 360 degrees.

 

 

For better digestion, always end with tea, preferably, green tea.

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