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Baked Guavas Stuffed With Mushrooms & Olivefruits, vegetables, jewish, side dish 6 each guavas 1 tablespoon oil 1 cup mushrooms, chopped 1 tablespoon onion, chopped 1/2 cup green olives, chopped 2 tablespoon parsley, chopped 4 teaspoon fresh dill weed, chopped 1/2 teaspoon salt and pepper 1 tablespoon sesame seeds Preheat oven to 325F. 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.
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