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Baked Guavas Stuffed With Mushrooms & Olives fruits, jewish, vegetables, yemenite 6 guavas 1 tablespoon oil 1 cup mushrooms; chopped 1 tablespoon onion; chopped 1/2 cup green olives; chopped 2 tablespoon parsley; chopped 4 teaspoon chopped fresh dill weed or 1 teaspoon dried dill 1/2 teaspoon each salt and pepper 1 tablespoon sesame seeds 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 Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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