Title: Baked Guavas Stuffed with Mushrooms & Olives
Categories: Fruit Jewish Vegetable Yemeni
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 or-
1	ts	Dried dill
1/2	ts	Salt
1/2	ts	Pepper
1	tb	Sesame seeds

Preheat oven to 325 F.

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 gauvas 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.

From "The Yemenite Cookbook" by Zion Levi and Hani Agabria. New York: Seaver Books, 1988. Pg. 67. ISBN 0-8050-0394-0. Posted by Cathy Harned.

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