Yield: 4 Servings
|2 mediums||Chayote Fruit; (8 Oz Each)|
|1 cup||Mushrooms, Fresh; Sliced|
|½ cup||Sweet Red Pepper; Chopped|
|1 \N||Clove Garlic; Minced|
|1½ cup||Whole Grain Bread Crumbs; Toasted*|
|½ cup||Parmesan Cheese; Shredded|
|1 \N||Egg; Beaten|
|2 tablespoons||Cilantro; Snipped|
|¼ teaspoon||Instant Vegetable Bouillon Granules|
Halve Chayote lengthwise. Place halves in enough cold salted water to cover. Bring to a boil; reduce heat. Cover and simmer for 12 to 15 minutes or until tender. Drain.
When cool enough to handle, remove seed. Scoop out and reserve pulp to within ¼ inch of skin. Invert shells; set aside to drain. Chop pulp, drain. If necessary, squeeze pulp between paper towels to remove excess liquid. Set aside.
Meanwhile, for stuffing, in a large skillet cook mushrooms, sweet pepper, onion and garlic in hot margarine till tender but not brown. Remove from heat. Stir in Chayote pulp, toasted bread crumbs, ⅓ cup of the parmesan cheese, eggs, cilantro, salt and papper. Dissolve the bouillon granules in the water; stir into stuffing. Spoon stuffing into Chayote shells.
Place shells in a 2 quart square baking dish. Cover and bake in a 350 degree oven about 25 minutes or till heated through. Sprinkle with remaining parmesan cheese. Bake for 3 to 5 minutes more till cheese melts.
Makes 4 servings.
* To toast bread crumbs, spread them in a single layer in a shallow baking pan. Bake in a 350 degree oven about 8 minutes or till toasted.
NOTES : Chayote (chaw-YOTE-ee) is a pear shaped squash with a moist pulp that tasts like a cross between an apple and a cucumber. Look for small, firm, unblemished chayotes and store them in a plastic bag in your refrigerator for up to 2 weeks.