Serves 4


2 Large Spanish or Sweet Onions
¼ Cup Soymilk
4 Large Mushrooms
1 Cup Chopped Veggies, your favorites
½ Cup Whole Wheat Bread Crumbs
1 Garlic Clove
Sunflower Oil
Few Sprigs Parsley


Preheat oven to 350 degrees.
Skin the onions, but leave the ends intact.  
Do not cut them off.
Broil them for 5 minutes.  Cool.
Cut the tops of the onions.
Scoop out some of the small pieces in the middle.
Soak the bread crumbs in the soymilk until
all the liquid is absorbed.
Finely chop the mushrooms, small onion pieces,
garlic and parsley.
Saute chopped veggies with the onions,
until slightly brown.
Add the softened bread crumbs to the bowl,
and stir everything well.
Fill the onion shells with mixture.
Oil a small baking dish.  Place stuffed onions inside,
and drizzle a little oil and some bread crumbs over them.
Bake for 25-30 minutes.