STUFFED CHAYOTE RECIPE
Use our Stuffed Chayote Recipe for an unforgettable family dish! We bet you'll be asked to make this deliciously cheesy Stuffed Chayotes Recipe again!
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Bring 2 quarts salted water to boil in large saucepan. Add chayotes; cook 4 minutes or until crisp-tender. (Do not overcook.) Drain chayotes; pat dry. Cover each of 8 of the chayote slices with 1 cheese slice; sprinkle with desired amount of crushed red pepper. Top with remaining chayote slices. Set aside.
- Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Add 1 of the egg yolks and 2 tsp. of the flour; beat on low speed just until blended. Discard remaining 3 egg yolks or reserve for another use. Dip chayotes into remaining flour, turning to evenly coat both sides. Pat slices gently to remove excess flour, then dip into egg white mixture.
- Heat oil in large saucepan on medium-high heat. Carefully add chayotes, 1 at a time, to hot oil; cook 1 minute on each side or until golden brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 310, Fat 26 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 135 mg, Sodium 220 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 1 g, Protein 11 g
STUFFED CREAM CHEESE MUSHROOMS
Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.
Provided by Lindsay Smith
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
- Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
- Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
- Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
- Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.9 g, Cholesterol 44 mg, Fat 16.4 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 9.2 g, Sodium 163.6 mg, Sugar 0.8 g
THE BEST SEAFOOD STUFFED MUSHROOMS
If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.
Provided by Terri Benson Carroll
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
- Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 17.5 g, Cholesterol 132.4 mg, Fat 15.6 g, Fiber 1.4 g, Protein 17.4 g, SaturatedFat 8.9 g, Sodium 388.6 mg, Sugar 2.4 g
PERFECT CRAB-STUFFED MUSHROOMS
These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!
Provided by Lisa Felton Nash
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
- Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
- Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 11.1 g, Cholesterol 111.5 mg, Fat 25.4 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 15.3 g, Sodium 381.2 mg, Sugar 2.7 g
STUFFED CHAYOTE SQUASH
Provided by Food Network
Time 1h5m
Number Of Ingredients 6
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.
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.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 8 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 14 grams, Sodium 694 milligrams, Sugar 6 grams, TransFat 0 grams
CHORIZO-STUFFED CHAYOTE SQUASH
Steps:
- Preheat the oven to 400°F.
- Bring a large pot of salted water to a boil. Add the chayotes and boil for 50 minutes, or until tender when pierced with a fork. Drain the chayotes and let them cool slightly. Then cut the chayotes in half, removing and discarding the pit from each one. Carefully scoop out the flesh from each chayote and transfer it to a small bowl. Transfer the empty chayote skins to a baking sheet.
- Cook the chorizo in a dry medium sauté pan over medium-high heat for 5 minutes, or until browned. Add the onion and garlic and cook for 8 minutes, or until the onion is translucent. Add the chayote flesh and half of the Manchego cheese, and stir to combine and melt the cheese. Season the filling to taste with salt and pepper, and remove from the heat.
- Scoop the filling into the chayote skins, dividing it equally. Top with the remaining Manchego cheese, and sprinkle with the bread crumbs. Bake for 15 minutes, or until the cheese bubbles.
STUFFED CHAYOTES (CHAYOTES RELLENOS)
Chayote is a vegetable that resembles a cactus on the outside. It has fine small torns and white on the outside. Grows extensively in the Caribbean and also in areas as Florida and Louisiana. The flesh is delicate and similar to summer squash.
Provided by l0ve2c00k
Categories Vegetable
Time 1h15m
Yield 12 halves
Number Of Ingredients 7
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.
Nutrition Facts : Calories 182.1, Fat 12.2, SaturatedFat 5.7, Cholesterol 39.3, Sodium 285.9, Carbohydrate 6.5, Fiber 1.9, Sugar 2.3, Protein 12.2
CHAYOTES STUFFED WITH BEEF OR PORK
Make and share this Chayotes Stuffed With Beef or Pork recipe from Food.com.
Provided by Jackie 6
Categories Spanish
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 15
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.).
Nutrition Facts : Calories 149.5, Fat 7.5, SaturatedFat 3.7, Cholesterol 38.5, Sodium 3012.3, Carbohydrate 9.1, Fiber 2.3, Sugar 2.9, Protein 12
CHINESE STYLE STUFFED MUSHROOMS
These mushrooms with pork hash stuffing are great as an appetizer or even as a side dish. The amount of mushrooms you have on hand can dictate the amount of stuffing that goes with them.
Provided by KIKUKAT
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
- In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 5 g, Cholesterol 36.8 mg, Fat 8.5 g, Fiber 1.1 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 403.2 mg, Sugar 1.6 g
STUFFED CHAYOTE WITH MUSHROOMS
Chayote Squash is common in the Caribbean as well as parts of the southern US. This recipe has a cajun/creole flavor due to the stuffing ingredients.
Provided by Chef Jean
Categories Vegetable
Time 45m
Yield 4 serving, 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil the chayote halves in salted water for approximately 10-15 minutes or until slightly tender, but not all the way cooked. Remove from water and set aside.
- Heat oil in a large saute pan over medium-high heat. Add the garlic and saute or 1 minutes. Add the onion, celery, mushrooms and bell pepper and cook until the moisture has evaporated.
- Turn the heat to low and add the tomatoes and parsley. Season with the salt, pepper and tabasco sauce. Let cool slightly.
- Spoon the mixture into the squash halves and top with the cheeses.
- Bake in a preheated 350degree oven until the filling is throughly heated and the squash is tender. Approximatly 20 minutes. Serve immidiately.
Nutrition Facts : Calories 250.2, Fat 21.2, SaturatedFat 6.2, Cholesterol 21.2, Sodium 207.3, Carbohydrate 9, Fiber 2.9, Sugar 3.6, Protein 7.8
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- Halve chayote lengthwise. Place halves in enough cold, salted water to cover. Bring to a boil; reduce heat. Cover and simmer for 12 to 15 minutes or until tender. Drain.
- When cool enough to handle, remove seed. Scoop out and reserve pulp to within 1/4 inch of skin. Invert shells; set aside to drain. Chop pulp; drain. If necessary, squeeze pulp between paper towels to remove excess liquid. Set aside.
- Meanwhile, for stuffing, in a large skillet cook mushrooms, sweet pepper, onion, and garlic in hot margarine or butter until tender but not brown. Remove from heat. Stir in chayote pulp, toasted bread crumbs, 1/3 cup of the Parmesan cheese, egg, parsley or cilantro, salt, and pepper. Dissolve the bouillon granules in the water; stir into stuffing. Spoon stuffing into chayote shells.
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