Stuffed Mushrooms Creole

30 lg Mushrooms
1-1/2 cups Peeled, Chopped Eggplant
1/4 cup Green Pepper
1/4 cup Chopped Onion
1 Clove Minced Garlic
2 tbs Olive Oil
One Half 6oz Can Tomato Paste
2 tbs Water
1 tbs Red Vinegar
1-1/2 tsp Thyme
1/2 tsp Salt
1/8 tsp Pepper

*** Remove stems from mushrooms; chop 1 cup. Save remaining mushroom stems for another use. Combine chopped mushrooms, eggplant, green pepper, onion, garlic and olive oil in a (2 quart) casserole. Microwave (high-100%) 5 to 6 minutes or until vegetables are starting to become tender. Add remaining ingredients. Microwave (high-100%) 7 to 8 minutes or until flavors are blended. Place mushroom caps on glass serving tray. Loosely cover with waxed paper. Microwave (high-100%) 2 to 3 minutes or until heated. Fill with eggplant mixture, mounding slightly. Microwave (high-100%) 3 to 4 minutes or until heated through. Serve warm.

Yield: 30 Appetizers

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Cajun Country -- New Iberia, Louisiana