Stuffed Chayote With Mushroom And Tomato |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The chayote squash is a squash I am learning to cook. Its a funny looking little squash that seems to smile at you. Hoping this recipe makes folks smile too. Ingredients:
1 1/2 cup bread crumbs or cooked white rice |
3 large chayote* (approximately 1 pound each) |
2 tsp butter |
2 cloves garlic, chopped |
3/4 cup diced onions |
2 cups sliced mushrooms |
1 cup diced water-bottled artichoke hearts |
1 cup diced tomatoes |
1 tsp diced poblano chili |
3/4 tsp salt |
1/2 tsp white pepper |
1/4 cup parmesan cheese |
1 tsp paprika |
2 tsp chopped parsley |
Directions:
1. Preheat oven to 375 degrees F. Cut chayotes in half. Simmer in water for 20 minutes or until tender. Drain and turn cut side of chayotes on paper towel to drain. Melt butter in saute pan, saute garlic and onions until onions begin to turn golden. Add mushrooms and saute for 3 minutes. Meanwhile scoop out pulp from chayote using a spoon, leave about 1/2-inch of pulp to the skin so the shell will hold its shape. Dice pulp and add to onion and mushroom mixture, along with artichokes, rice and tomatoes. Season with salt and pepper. Saute for 3 minutes. Fill chayote shells with mushroom mixture. Combine cheese, paprika, and parsley. Sprinkle over filled shells. Place shells in baking dish and bake uncovered for 15 minutes or until cheese begins to brown. Serve hot
2. Approximate Nutrient Content per Serving: Cal. 230, Fat 5g, Sat. Fat 2.5g, Cholesterol 10mg, Sodium 590mg, Carb 42g, Protein 9g
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