Vegetarian Stuffed Onions

Preheat oven to 450°F. Cut off the root tip of each onion by about 1/4 inch, leaving the root tip intact. (This will help the onions sit flat in the pan, making it easier for the ingredients to fit inside.) Peel the onions. Cut off top quarter of onion (opposite base), leaving onion about 3 inches tall (discard onion top or set aside for another use).

Using a melon baller or small spoon, carefully scrape the inside of each onion, leaving the outer 1-2 layers intact and keeping the base slightly thicker. Set aside 1 cup of scooped onion crumbs. (Throw away any leftover onion scraps or use them for another purpose.)

Place the hollowed out onions, open side up, on a 9-inch-square metal baking sheet. Pour 1 cup of water around the onions. Cover the pan with foil. Bake for about 20 minutes until softened. Remove the foil. Bake for an additional 10-12 minutes until the onions begin to brown around the edges. Remove from oven. Carefully discard the hot water from the pot. Reduce oven temperature to 375°F.

Meanwhile, combine mushrooms, 1 cup of reserved onion crumbs, and remaining 2 tbsp water in a large nonstick skillet. Bring to a boil over medium heat. Simmer, stirring occasionally, until vegetables are tender and pan is dry, about 7 minutes. Add diced bread and garlic. Cook, stirring often, until cooked and fragrant, about 2 minutes. Transfer to medium bowl; Let cool for 2 minutes. Add 1/4 cup gouda, cream cheese, thyme, pepper, and salt. Stir until completely mixed. Stuff each onion with mushroom mixture (about 1/2 cup per onion). Top evenly with the remaining 1/4 cup gouda.

Bake for about 15 minutes, until the cheese is melted and golden brown in places. Transfer to a platter. Garnish with additional thyme, if desired.