Baked guavas stuffed with mushrooms and olives
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Guavas | |
| 1 | tablespoon | Oil |
| 1 | cup | Mushrooms; chopped |
| 1 | tablespoon | Onion; chopped |
| ½ | cup | Green olives; chopped |
| 2 | tablespoons | Parsley; chopped |
| 4 | teaspoons | Chopped fresh dill weed or |
| 1 | teaspoon | Dried dill |
| ½ | teaspoon | Each salt and pepper |
| 1 | tablespoon | Sesame seeds |
Directions
To prepare the guavas for stuffing, cut a thin slice from the top of the guava. With a melon ball scoop or small spoon, remove the seeds and set the guavas aside.
Heat the oil in a skillet. Add mushrooms, onion, green olives, herbs, salt and pepper; saute until vegetables are soft. Remove the mixture from the flame; cool. Stuff the guavas, filling them to the top.
Place stuffed guavas in a baking dish just large enough to hold them and sprinkle sesame seeds over the guava tops. Bake at 325 F. for 1 hour, or until the fruit is tender. Serve hot.
From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 67. ISBN 0-8050-0394-0. Electronic format by Cathy Harned. Submitted By LARRY HARRISON <76303.1253@...> On 09 JAN 96 080312 EST
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Related recipes
- Baked guavas stuffed with mushrooms & olive
- Baked guavas stuffed with mushrooms & olives
- Baked guavas stuffed with mushrooms and olives (yemenite)
- Baked mushrooms
- Baked stuffed mushrooms
- Baked stuffed papayas
- Baked stuffed quince
- Baked stuffed tomatoes
- Eggplant stuffed with mushrooms and olives
- Mushrooms stuffed with tomatoes and olives
- Stuffed marinated portabella mushrooms
- Stuffed mushrooms
- Stuffed mushrooms iii
- Stuffed mushrooms parma
- Stuffed mushrooms with sun-dried tomato
- Stuffed portabella mushrooms
- Stuffed portabello mushrooms
- Stuffed portobello mushrooms
- Stuffed ripe olives
- Zucchini stuffed with mushrooms