Baked Guavas Stuffed With Mushrooms & Olives Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Guavas,
1 tbsp: Oil,
1 cup: Mushrooms, chopped
1 tbsp: Onion, chopped
1/2 cup: Green olives, chopped
2 tbsp: Parsley, chopped
4 tsp: Chopped fresh dill weed or,
1 tsp: Dried dill,
1/2 tsp: Each salt and pepper,
1 tbsp: Sesame seeds,
Directions:
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@COMPUSERVE.COM>
On 09 JAN 96 080312 EST
Source from luhu.jp
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@COMPUSERVE.COM>
On 09 JAN 96 080312 EST
Source from luhu.jp