| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Mushrooms, Appetizers |
30 |
Servings |
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 |
INSTRUCTIONS
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
<recipelu@geocities.com> on Jan 02, 1998
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”