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Vegetable-Stuffed Chayote
Ingredients 2 medium chayote* (8 ounces each) 1 cup sliced fresh mushrooms 1/2 cup chopped red sweet pepper 1 medium onion, chopped (1/2 cup) 1 clove garlic, mince 1-1/2 cups soft whole grain bread crumbs, toasted (2 slices) Soy parmesan cheese, to taste 1 beaten egg 2 tablespoons snipped parsley or cilantro 1/8 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon instant vegetable or chicken bouillon granules 1/4 cup water Directions 1. 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. 2. 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. 3. Meanwhile, for stuffing, in a large skillet cook mushrooms, sweet pepper, onion, and garlic in soy butter or a smidge of olive oil until tender but not brown. Remove from heat. Stir in chayote pulp, toasted bread crumbs, 1/3 cup of soy parmesan cheese, egg, parsley or cilantro, salt, and pepper. Dissolve the bouillon granules in the water; stir into stuffing. Spoon stuffing into chayote shells. 4. Place shells in a 2-quart square baking dish. Cover and bake in a 350 degree F. oven about 25 minutes or until heated through. Sprinkle with remaining Parmesan cheese. Bake for 3 to 5 minutes more or until cheese melts. Makes 4 servings. To toast bread crumbs, spread them in a single layer in a shallowbaking pan. Bake in a 350 degree F. oven about 8 minutes or until toasted. Susan Powter  0 Comments
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