Name: Stuffed Mushrooms Creole
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

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

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