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Mushrooms Stuffed Creole (P, KLP)
Yield: 30 stuffed mushrooms

30 large mushrooms
1-1/2 cups eggplant, peeled and chopped
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1 clove garlic, minced
2 tablespoons olive oil
1/2 (6 oz.) can tomato paste
2 tablespoons water
1 tablespoon red wine vinegar
1-1/2 teaspoons thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Remove stems from mushrooms; chop 1 cup. Save remaining mushroom stems for another use.

Combine chopped mushrooms, eggplant, green pepper, onion, garlic, and olive oil in a casserole. Microwave on high (100%) 5 to 6 minutes or until vegetables are starting to become tender. Add remaining ingredients. Microwave (high-100%) 7 to 8 minutes or until flavors are blended.

Place mushroom caps on glass serving tray. Loosely cover with waxed paper. Microwave (high-100%) 2 to 3 minutes or until heated. Fill with eggplant mixture, mounding slightly. Microwave (high-100%) 3 to 4 minutes or until heated through. Serve warm.

Posted by Barbara Berner

Nutritional Info Per Serving: N/A