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Post by :AdrianB
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2722
Click below to download : Vegetables - Chayote - Vegetable Stuffed Chayote (Format : PDF)
Vegetables - Chayote - Vegetable Stuffed Chayote
2 Medium Chayote Fruit -- (8 Oz Each)1 Cup Mushrooms, Fresh -- Sliced
1/2 Cup Sweet Red Pepper -- Chopped
1 Clove Garlic -- Minced
1 Tablespoon Margarine
1 1/2 Cups Whole Grain Bread Crumbs -- Toasted*
1/2 Cup Parmesan Cheese -- Shredded
1 Egg -- Beaten
2 Tablespoons Cilantro -- Snipped
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Teaspoon Instant Bouillon Granules
1/4 Cup Water
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 1/4 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, 1/3 cup of the parmesan cheese, eggs, cilantro, salt and pepper. 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.
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