Stuffed mushrooms creole

Yield: 30 Servings

Measure Ingredient
30 larges Mushrooms
1½ cup Eggplant; peeled & chopped
¼ cup Green pepper
¼ cup Onion; chopped
1 \N Clove garlic; minced
2 tablespoons Olive oil
½ \N 6 ounces can tomato paste
2 tablespoons Water
1 tablespoon Red vinegar
1½ teaspoon Thyme
½ teaspoon Salt
⅛ teaspoon Pepper

1. Remove stems from mushrooms; chop 1 cup. Save remaining mushroom stems for another use.

2. Combine chopped mushrooms, eggplant, green pepper, onion, garlic and olive oil in a casserole.

3. Microwave on high (100%) 5 to 6 minutes or until vegetables are starting to become tender.

4. Add remaining ingredients. Microwave (high-100%) 7 to 8 minutes or until flavors are blended.

5. Place mushroom caps on glass serving tray. Loosely cover with waxed paper. Microwave (high-100%) 2 to 3 minutes or until heated.

6. Fill with eggplant mixture, mounding slightly. Microwave (high-100%) 3 to 4 minutes or until heated through. Serve warm.

Posted to recipelu-digest Volume 01 Number 434 by RecipeLu <recipelu@...> on Jan 02, 1998

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