Baked guavas stuffed with mushrooms and olives (yemenite)

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 Fresh dill weed; chopped or-
1 teaspoon Dried dill
½ teaspoon Each salt and pepper
1 tablespoon Sesame seeds

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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