Every Helping
Sign in

Lunch recipe · from the recipe book

Garlic Herb Beef and Mushroom Stuffed Onions

Sweet, tender roasted onion shells hold a savory garlic-herb beef, mushroom and parmesan filling, served with crisp-edged carrots, sweet potatoes and red potato wedges.

Garlic Herb Beef and Mushroom Stuffed Onions

Ingredients

  • 8 medium880 gYellow onion8 medium, peeled, tops sliced off and centers scooped out to leave 2-layer shells
  • 1 lb450 gGround beef, 90% lean
  • 2¾ cups sliced200 gWhite mushroomsfinely chopped
  • 6 cloves18 gGarlicminced
  • ⅓ cup40 gPlain dry breadcrumbs
  • ⅓ cup grated30 gGrated Parmesan
  • 1 large50 gEggsbeaten
  • ⅓ cup chopped20 gFresh parsleychopped
  • 2 tsp2 gDried thyme
  • 1¾ tsp2 gDried rosemarycrumbled
  • 2½ small450 gRed potatoescut into wedges
  • 4 medium250 gCarrotscut into 2-inch sticks
  • 2 medium260 gSweet potatoescut into 1-inch chunks
  • 2 tbsp30 gOlive oil
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment.
  2. Hollow out the onions into shells. Finely chop 150 g of the scooped onion centers for the filling and cut the rest of the onion centers into chunks for roasting.
  3. In a large bowl, toss the red potatoes, carrots, sweet potatoes and onion chunks with two-thirds of the olive oil, half the thyme, half the rosemary, half the salt and half the black pepper; spread them around the edges of the sheet pan.
  4. Brush the onion shells inside and out with the remaining third of the olive oil, set them in the center of the pan and roast with the vegetables for 15 minutes.
  5. Meanwhile, in a bowl, mix the ground beef, the finely chopped onion, the mushrooms, garlic, breadcrumbs, parmesan, egg, half the parsley, the remaining half of the thyme, the remaining half of the rosemary, the remaining half of the salt and the remaining half of the black pepper.
  6. Pack the beef filling into the softened onion shells, mounding the tops.
  7. Stir the red potatoes, carrots, sweet potatoes and onion chunks, then return the pan to the oven for 35 to 40 minutes, until the vegetables are tender and browned and the filling reaches 160°F (71°C) in the center.
  8. Rest 5 minutes, scatter the remaining half of the parsley over everything, and serve 2 stuffed onions with a share of roasted vegetables per plate.

Contains: Milk, Egg, Gluten. Some brands contain soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book