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| 1 |  | head of garlic |
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| 8 | | medium yellow onions, unpeeled |
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| 1 | | cup fresh basil leaves, loosely packed |
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| 1/2 | | cup fresh flat-leaf parsleyleaves, loosely packed |
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| 2 1/2 | | teaspoons salt |
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| 1/4 | | teaspoon freshly ground pepper |
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| 3 | | Yukon gold potatoes(about 1 pound) |
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| 10 | | ounces assorted mushrooms, such as chanterelle, shiitake, or oyster, cleaned and sliced into 1/4-inch-thick strips |
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| 1/4 | | cup dry white wine |
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| | Olive-oil cooking spray |
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| | 1. Heat oven to 450°. Wrap garlic in aluminum foil, and cook until soft, about 45 minutes. Set aside until cool enough to handle. Cut off the top of garlic head, and squeeze flesh into a small bowl; set aside. |
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| | 2. Cut off top quarter from each onion, and wrap each onion in aluminum foil. Cook onions until soft, about 1 1/2 hours. |
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| | 3. Remove onions from oven, unwrap, and let cool 15 minutes. Peel, and discard skins. Working from the center of each onion, pull out all but two outer layers, leaving a shell. Place shells in a small baking dish. Measure 3 cups of onion flesh. |
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| | 4. Place half of the onion flesh in the bowl of a food processor. Add basil, parsley, reserved garlic flesh, 1 teaspoon salt, and 1/8 teaspoon pepper. Purée, and set aside. |
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| | 5. Bring a large saucepan of water to a boil. Peel potatoes, and cut into 2-inch cubes. Cook potatoes until fork tender, about 20 minutes; drain in a colander. |
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| | 6. Pass potatoes through a ricer set over a large bowl. Slowly whisk in puréed onion mixture. Set potato filling aside. |
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| | 7. Coat a small sauté pan with cooking spray, and set over medium heat. Add one variety of mushroom. Season with remaining 1 1/2 teaspoons salt and 1/8 teaspoon pepper; cover. Cook, stirring occasionally, until tender and slightly golden. Transfer mushrooms to a bowl. Repeat cooking process with remaining mushrooms. Roughly chop remaining onion flesh; stir into mushroom filling. |
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| | 8. Stuff onion shells with alternating spoonfuls of potato and mushroom fillings. Spray with cooking spray. Add wine to baking dish. |
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| | 9. Bake stuffed onions until they are soft and golden, about 30 minutes. Let onions cool slightly, and serve warm. |
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| | | Per serving: 99 calories, 0 g fat, 0 mg cholesterol, 0 g carbohydrate, 675 mg sodium, 3 g protein, 4 g dietary fiber. |
