Stuffed Onion with Beef Filling

Using a small knife, cut off the top of each onion and hollow out the center, then carefully remove the core

In a processor, beat the pheasant meat moistened with milk, beef, eggs, Parmesan cheese, and salt until it forms a homogeneous mixture

Transfer to a bowl, add the spinach, and knead well with a wooden spoon

Stuff each onion with the spinach mixture

Place a large skillet or steamer with water on high heat and let it boil

Put the onions in the upper part of the steamer, cover, and cook until tender (about 12 minutes)

Uncover, place a slice of tomato over each onion, and distribute the Italian cheese and parsley evenly

Cover the skillet and cook until the cheese melts (about 5 minutes)

Transfer to a serving dish and serve immediately