Baked guavas stuffed with mushrooms and olives (yemenite)
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 | Fresh dill weed; chopped or- |
| 1 | teaspoon | Dried dill |
| ½ | teaspoon | Each salt and pepper |
| 1 | tablespoon | Sesame seeds |
Directions
Preheat oven to 325 F.
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 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. Posted by Cathy Harned. Submitted By CATHY HARNED On 10-15-94
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