Baked guavas stuffed with mushrooms & olives

Yield: 6 Servings

Measure 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

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

Similar recipes