4 lg. Vidalia onions (or any lg. sweet onion), peeled
1 (10 oz.) pkg. frozen green peas
4 ozs. fresh mushrooms, sliced
1/4 tsp. thyme leaves, crushed
1/8 tsp. pepper
2 tbsp. butter
1/4 cup hot water
1/2 tsp. instant chicken bouillon granules

Slice tops off onions; hollow out center of each onion, leaving 1/4 inch thick shell. Place onion shells in 8 x 8 inch baking dish. Combine peas, mushrooms, thyme and pepper. Fill each onion with 1/4 of vegetable mixture. Dot each with 1/2 tablespoon butter; set aside. Combine water and bouillon; pour over onions. Cover dish with plastic wrap, turning back one edge to vent steam. Microwave on High 7 to 10 minutes, or until tender, rotating onions halfway through cooking time. Baste with cooking liquid. Let stand, covered, 3 minutes before serving. 4 servings.