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• 4 large sweet onions (1015s, Vidalias)
• 1 cup frozen English peas, thawed
• 2/3 cup sliced fresh mushrooms
• 1/8 teaspoon dried thyme leaves
• dash of pepper
• 2 tablespoons butter
• 1/4 cup boiling water
• 1/2 teaspoon chicken bouillon granules

Cut a slice from top of each onion; scoop out the centers leaving 1/4-inch-thick shells. Reserve centers for other uses. Place the shells in a lightly greased 8-inch square baking dish.

Combine peas, mushrooms, thyme and pepper. Spoon evenly into onion shells and dot with butter. Combine water and bouillon granules. Pour over stuffed onions.

Cover tightly with heavy-duty plastic wrap; fold back a small corner of wrap to allow steam to escape. Microwave at high 7 to 9 minutes, giving dish a half-turn after 4 minutes. Let stand 3 minutes. Makes 4 servings.