Stuffed Mushrooms Creole

Title:
Stuffed Mushrooms Creole

Yield:
30 Servings

Categories:
Mushrooms,
Appetizers




Ingredients:





    30 lg Mushrooms


 1 1/2 c  Eggplant; peeled & chopped


   1/4 c  Green pepper


   1/4 c  Onion; chopped


     1    Clove garlic; minced


     2 tb Olive oil


   1/2    6 ounces can tomato paste


     2 tb Water


     1 tb Red vinegar


 1 1/2 ts Thyme


   1/2 ts Salt


   1/8 ts Pepper






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


 for another use.


 


 2. Combine chopped mushrooms, eggplant, green pepper, onion, garlic and


 olive oil in a casserole.


 


 3. Microwave on high (100%) 5 to 6 minutes or until vegetables are starting


 to become tender.


 


 4. Add remaining ingredients. Microwave (high-100%) 7 to 8 minutes or until


 flavors are blended.


 


 5. Place mushroom caps on glass serving tray. Loosely cover with waxed


 paper. Microwave (high-100%) 2 to 3 minutes or until heated.


 


 6. Fill with eggplant mixture, mounding slightly. Microwave (high-100%) 3


 to 4 minutes or until heated through. Serve warm.


 Posted to recipelu-digest Volume 01 Number 434 by RecipeLu


 
on Jan 02, 1998