8 Onions

8 cups diced potatoes

2 teaspoons olive oil

½ teaspoon fresh rosemary leaves

8 cups chopped mushrooms

2 garlic cloves

1 teaspoon salt

1 teaspoon poultry seasoning

2 tablespoons pine nuts


Preheat oven to 350. Cut each end off all onions, do not peel. Place onions in a large baking dish and add an inch of water. Bake until ions are cooked through, about 40-60 minutes. Remove from oven and allow to cool. Peel the onions, then carefully remove the inner layer, leaving 2 layers.

Fill a large pan with an inch of water and bring to a boil. Add potatoes and cover for about 15-20 minutes. Place the cooked potatoes in a food processor with 1 teaspoon oil and ½ teaspoon rosemary leaves and process until smooth.

Saute mushrooms, garlic and 1 teaspoon olive oil until mushrooms are tender. Add water as needed to prevent sticking. Transfer all but 1 cup of mushrooms into a food processor with 1 teaspoon salt, 1 teaspoon poultry seasoning and 2 cups of the reserved onions and blend until mixture is roughly combined.

Fill the onion cups with alternating layers of mushrooms and potatoes. Top with sauted mushroom and pine nuts.