- 1 lb Wampler’s pork sausage – I prefer the hot
- 3 large onions – for this I prefer the organic b/c they are a better round shape
- 1 can diced tomatoes – I like Rotel
- 1 cup mushrooms – chopped small
- 1 or 2 cloves of garlic – chopped (+/-) to your taste
- pinch of red pepper flake – optional
- 4 or 5 fresh basil leaves chopped – plus more for garnish
- 1/2 cup cashews – chopped (optional)
- 1 cup shredded melting cheese – i.e gouda, swiss, Monterey Jack
- salt/pepper to your taste
Preheat oven to 400F
- Prepare the onions. Slice each onion in half, longways tip to root. Remove the outer paper-like skin then remove all but 3 or 4 layers from the inside of the onion, leaving a bowl shape. Repeat with the remaining onions. Save the inside for another purpose.
- In a deep baking dish (8 x13 or whatever size will hold all the onions, I used a cast-iron skillet b/c I was only baking 4 halves.) add 2 cups of water and place the onions in the water with the hollowed out part facing up, season generously with salt and pepper. Bake for 30 minutes.
- Prepare the filling. In a deep skillet, begin by browning the sausage. When the sausage is halfway cooked add in the garlic and red pepper flake (if using) cook 2 minutes. Then add in the tomatoes and cook another 5-8 minutes season with pepper, lastly add in the diced mushrooms. Once everything is cooked down and sautéd, taste and season with salt and pepper if needed. Note – the sausage has a lot of seasoning so go easy on the salt until you have tasted it. Stir in the basil and cashews, if using.
- Carefully remove the baking dish from the oven. Load up the sausage mixture into each onion. Top with shredded cheese. Bake another 15 – 30 minutes depending on how firm or soft you like the onion.
Keywords: onions, sausage, spicy, mushrooms, unique recipe