Vegetable Stuffed Chayote

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Vegetable Stuffed Chayote

 

2 medium chayote, about 8 ozs each

1 cup mushrooms, fresh, sliced

1/2 cup sweet red pepper, chopped

1 clove garlic, minced

1 tbsp. margarine

1 1/2 cups whole grain bread crumbs, toasted

1/2 cup parmesan cheese, shredded

1 egg, beaten

2 tbsps. cilantro, snipped

1/8 tsp. salt

1/8 tsp. pepper

1/4 tsp. instant vegetable 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 papper. 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.

 

 

 

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