Total Calories: 182
Preheat oven to 400°. Scoop out as much of the center of each onion half as you can and still leave a firm shell. Chop the centers coarsely. In a sauté pan, melt half the butter and sauté chopped onions and mushrooms with thyme until vegetables are limp and lightly browned. Season insides of onion shells with salt and pepper and fill each half with mushroom mixture. Melt remaining butter and combine with bread crumbs. Pat 2 tablespoons of crumb mixture over each onion half. Put onions in small baking pan and roast for about 1 hour, or until they are tender and the tops are well browned.
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