Chayote with Tomatoes Mushrooms and Cheese
4 SERVINGS
Ingredients:
2 Chayote, split, seeds removed
2 tablespoons Olive oil
1 Garlic clove, minced
1/4 cup Red onion, 1/4 inch (.6 cm) dice
1 3/4 cups Shiitake mushrooms, cleaned, stems removed, thinly sliced
3/4 cup Green bell pepper, 1/4 inch (.6 cm) dice
3/4 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 teaspoon Parsley, chopped
to taste Tabasco
to taste Salt and black pepper
1/4 cup Manchego cheese, grated
Method:
Preheat the oven to 350°F (175°C).
Put the chayote in a heavy-bottomed pot and add about 1 inch (2.5 cm) of boiling salted water. Cover tightly, reduce the heat, and boil for 10 to 15 minutes or until slightly tender. Remove the chayote and reserve.
Heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Add the onion, mushrooms, and green pepper; continue to cook until the moisture is evaporated.
Turn the heat to low and add the tomato and parsley. Season the stuffing with Tabasco, salt, and black pepper, then let cool slightly.
Spoon the stuffing into the chayote halves and top with the grated cheese.
Bake until the chayote is tender and thoroughly heated.
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