Title: Baked Guavas Stuffed with Mushrooms and Olives
Categories: Side Jewish Fruit Vegetable
Yield: 6 Servings
| 6 | | Guavas |
| 1 | tb | Oil |
| 1 | c | Mushrooms, chopped |
| 1 | tb | Onion, chopped |
| 1/2 | c | Green olives, chopped |
| 2 | tb | Parsley, chopped |
| 4 | ts | Fresh dill weed, chopped |
| 1/2 | ts | Salt and pepper |
| 1 | tb | Sesame seeds |
Preheat oven to 325F. 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 for 1 hour, or until the fruit is tender. Serve hot.