Stuffed Chayote With Mushrooms Recipes

BAKED CARIBBEAN STUFFED CHAYOTE

Steps:

• Cut the chayotes in half, remove the seed and place in pot of boiling water. Add salt and boil for 20-30 minutes.
• Drain the chayotes when they are cooked.
• Using a spoon, remove the insides and set aside.
• In a skillet/pan over medium-high heat, cook the sliced bacon or ham.
• Add the bell pepper, onion, garlic, pimento pepper, chayote, bread, oil. Mix everything together, being sure crumb together.
• Once everything crumbed together, mix in the salt, dried thyme and dried parsley.
• Cook for 5-7 minutes. Then set aside.
• Preheat the oven to 200°C/400°F.
• Place the chayote shells on a baking tray lined with parchment paper. Fill each chayote equally with the filling then top with the cheddar cheese.
• Bake for 30-40 minutes then let it cool before enjoying.

STUFFED CHAYOTES (CHAYOTES RELLENOS)

Steps:

• In a large pot, boil halved chayotes until tender.
• In a large pan, add OO or non stick spray. Add tomato sauce and sofrito. Let simmer in medium heat for about 5 minutes.
• Add meat and season with adobo.
• When chayotes are done, remove the flesh in the middle area.
• Add this flesh to the meat.
• Stuff chayotes with meat.
• Cover with slice of cheese.
• Place in oven for 35 minutes @ 350°F
• Remove from oven and serve.

CHAYOTES RELLENOS AL QUESO (CHAYOTES STUFFED WITH CHEESE)

Steps:

• Split chayotes lengthwise in half. Put them in kettle of cold water with salt to taste. Bring to boil and let simmer about 10 minutes. Do not overcook or the vegetable will become mushy. Drain and run briefly under cold water. Drain again.
• Using spoon or melon-ball cutter, scoop out flesh and seeds of each half, leaving shell about eighth of an inch thick or slightly thicker. Set the shells aside. Chop flesh and seeds fine. There should be about one cup.
• When ready to cook, preheat oven to 425 degrees.
• In mixing bowl combine the chopped pulp with cup of bread crumbs, two cups of cheese, egg, garlic, scallions, pepper flakes, salt and pepper to taste.
• Use this mixture to fill chayote halves. Pile filling up and smooth over.
• Combine remaining half cup of cheese with remaining half cup of bread crumbs. Sprinkle tops with mixture, patting to help it adhere. Dot tops of each half with butter.
• Arrange stuffed halves on lightly buttered baking dish. Place in oven and bake 20 minutes.

CHAYOTES STUFFED WITH BEEF OR PORK

Steps:

• Wash chayotes & bring to a boil in salted water. Reduce heat to moderate, cover & boil about 1 hour, or until fork tender.
• In a heavy pot, heat oil. Add next 4 ingredients & stir constantly over high heat until meat losses it's red color.
• Reduce heat to moderate. Add next group of ingredients, mix, cover & cook for 45 minutes, stirring occasionally.
• Drain chayotes, remove cores & fibrous part under core. Scoop out the pulp, being careful not to break the shells. Place shells on an aluminum cookie sheet. Mash the pulp immediately & add to pot. Mix & cook at low heat for 15 minutes.
• Fill chayote shells with the mixture. Sprinkle with crumbs & dot with butter. Bake in preheated 375 deg oven until crumbs are golden brown.
• (Note: To me chayote squash taste a bit like apples, after it's cooked.).

STUFFED CHAYOTE SQUASH

Steps:

• Slice chayotes in half. Boil in salted water for about 30 minutes. Scoop out seeds and discard. Scoop out flesh and mix with all other ingredients except cheese. Saute with olive oil. Stuff Sauteed vegetables in squash halves, then bake in 325 degree F oven for about 20 minutes. Sprinkle with cheese and serve.

CHAYOTE WITH CHEESE (STUFFED & BAKED)

Steps:

• Cut the chayotes in half, place in boiling salted water and cook until tender, approximately 15 minutes.
• Scoop out the pulp and reserve the shells.
• Chop the pulp and drain.
• Mince the onion and slowly fry in butter or olive oil until transparent.
• Add the pulp of the chayote and season to taste with salt & pepper.
• Add the 2 beaten eggs over the mixture and cook over low heat for a few minutes, mixing well until done.
• Stuff the chayote shells and top with grated cheese.
• Place in hot oven, 400 degrees until cheese is melted & golden.