Stuffed Mushrooms Creole
	30 Large Mushrooms
	1-1/2 Cups Peeled, Chopped Eggplant
	1/4 Cup Green Pepper
	1/4 Chopped White Onion
	1 Clove Minced Garlic
	2 Tbs Extra Virgin Olive Oil
	1/2 6 oz Can Tomato Paste
	2 Tbs Water
	1 Tbs Red Wine 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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