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Stuffed Mushrooms Creole

Yield: 30 Servings

Ingredients and directions for this recipe

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.

See also:
Previous recipe Stuffed Mushrooms Aurora Colony From Timberline Lodge
Next recipe Stuffed Mushrooms Florentine

Or try one of these recipes:
Broiled Pepper Salad
E. J.'s Chocolate Peanut Butter Pie