2 medium chayote* (8 ounces each)
1 cup sliced fresh mushrooms
1/2 cup chopped red sweet pepper
1 medium onion, chopped (1/2 cup)
1 clove garlic, mince
1-1/2 cups soft whole grain bread crumbs, toasted (2 slices)
Soy parmesan cheese, to taste
1 beaten egg
2 tablespoons snipped parsley or cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon instant vegetable or chicken bouillon granules
1/4 cup water
1. 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.
2. 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.
3. Meanwhile, for stuffing, in a large skillet cook mushrooms, sweet pepper, onion, and garlic in soy butter or a smidge of olive oil until tender but not brown. Remove from heat. Stir in chayote pulp, toasted bread crumbs, 1/3 cup of soy parmesan cheese, egg, parsley or cilantro, salt, and pepper. Dissolve the bouillon granules in the water; stir into stuffing. Spoon stuffing into chayote shells.
4. Place shells in a 2-quart square baking dish. Cover and bake in a 350 degree F. oven about 25 minutes or until heated through. Sprinkle with remaining Parmesan cheese. Bake for 3 to 5 minutes more or until cheese melts. Makes 4 servings.
To toast bread crumbs, spread them in a single layer in a shallowbaking pan. Bake in a 350 degree F. oven about 8 minutes or until toasted.