Stuffed Chayote with Tomato, Mushrooms, and Cheese
Procedure
Chef Critique - Chayote was cooked nicely
My Critique - Not a big fan, dish did nothing for me
Group Critique - Kyle liked it
- 1 Preheat the oven to 350°F (175°C).
- 2 Put the chayote in a heavy-bottomed pot and add about 1 inch (2.5 cm) of boiling salted water. Cover tightly, reduce the heat, and boil for 10 to 15 minutes or until slightly tender. Remove the chayote and reserve.
- 3 Heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Add the onion, mushrooms, and green pepper; continue to cook until the moisture is evaporated.
- 4 Turn the heat to low and add the tomato and parsley. Season the stuffing with Tabasco, salt, and black pepper, then let cool slightly.
- 5 Spoon the stuffing into the chayote halves and top with the grated cheese.
- 6 Bake until the chayote is tender and thoroughly heated.
Chef Critique - Chayote was cooked nicely
My Critique - Not a big fan, dish did nothing for me
Group Critique - Kyle liked it