Baked Guavas Stuffed With Mushrooms And Olives (yemenite) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6: Guavas,
4 tsp: Fresh dill weed, chopped
1 tbsp: Oil,
-or-,
1 cup: Mushrooms, chopped
1 tsp: Dried dill,
1 tbsp: Onion, chopped
1/2 tsp: Each salt and pepper,
1/2 cup: Green olives, chopped
1 tbsp: Sesame seeds,
2 tbsp: Parsley, chopped
Directions:
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
Source from luhu.jp
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
Source from luhu.jp