4 lg. onions, peeled
1 (10 oz.) pkg. frozen green peas
4 oz. fresh mushrooms, coarsely chopped
1/4 tsp. thyme leaves
1/8 tsp. pepper
2 tbsp. butter
1/4 c. hot water
1/2 tsp. instant chicken bouillon granules

Hollow out the center of each onion, leaving 1/4 inch thick shell. (Onion centers may be chopped and frozen for later use.)

Combine peas, mushrooms, thyme, and pepper. Place onion shells in 8x8 inch baking dish and fill each with 1/4 of the pea and mushroom stuffing. Dot each onion with 1/2 tablespoon butter.

Combine water and bouillon. Pour over onions. Cover dish with plastic wrap. Microwave on high 7 to 10 minutes or until tender. Rotate onions once. Baste with cooking liquid. Let stand, covered, 3 minutes.