Baked Stuffed Onions
Ingredients
- 3 Spanish onions
- 3 ounces day-old Italian bread, (without crust) (six 1/2-inch-thick slices)
- ½ cup nonfat milk
- 1 large egg, lightly beaten
- 3 ounces mushrooms, (6 large), cleaned, trimmed and chopped
- 2 tablespoons drained capers, rinsed and chopped
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ cup fine dry unseasoned breadcrumbs
- 1 ½ teaspoons extra-virgin olive oil
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