Recipe - Stuffed Mushrooms Creole

30 lg Mushrooms
1 One half cup Eggplant; peeled & chopped
One fourth cup Green pepper
One fourth cup Onion; chopped
1 Clove garlic; minced
2 tablespoon Olive oil
One half 6 ounces can tomato paste
2 tablespoon Water
1 tablespoon Red vinegar
1 One half teaspoon Thyme
One half teaspoon Salt
1/8 teaspoon 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 (high100%) 7 to 8 minutes or until
flavors are blended.

5. Place mushroom caps on glass serving tray. Loosely cover with waxed
paper. Microwave (high100%) 2 to 3 minutes or until heated.

6. Fill with eggplant mixture, mounding slightly. Microwave (high100%) 3
to 4 minutes or until heated through. Serve warm.
Posted to recipeludigest Volume 01 Number 434 by RecipeLu
recipelu@geocities.com on Jan 02, 1998