Stuffed Chayote With Mushrooms Recipe

Name: Stuffed Chayote With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces chayotes, split with seed removed; 2 ounces olive oil; 2 garlic cloves, minced; 1/4 cup Spanish onion, finely diced; 1/4 cup celery, finely diced; 1/2 cup green bell pepper, diced; 1/2 cup shiitake mushroom, chopped; 1/2 cup tomatoes, peeeled and diced; 4 sprigs parsley, chopped; salt, to taste; black pepper, to taste; Tabasco sauce, to taste; 2 ounces cheddar cheese, shredded; 1 ounce parmesan cheese, grated

Servings: persons

16 ounces chayotes, split with seed removed
2 ounces olive oil
2 garlic cloves, minced
1/4 cup Spanish onion, finely diced
1/4 cup celery, finely diced
1/2 cup green bell pepper, diced
1/2 cup shiitake mushroom, chopped
1/2 cup tomatoes, peeeled and diced
4 sprigs parsley, chopped
salt, to taste
black pepper, to taste
Tabasco sauce, to taste
2 ounces cheddar cheese, shredded
1 ounce parmesan cheese, grated

1
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.
2
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.
3
Turn the heat to low and add the tomatoes and parsley. Season with the salt, pepper and tabasco sauce. Let cool slightly.
4
Spoon the mixture into the squash halves and top with the cheeses.
5
Bake in a preheated 350degree oven until the filling is throughly heated and the squash is tender. Approximatly 20 minutes. Serve immidiately.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16 ounces chayotes, split with seed removed, 2 ounces olive oil, 2 garlic cloves, minced, 1/4 cup Spanish onion, finely diced, and more.

Yes, Stuffed Chayote With Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Chayote With Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions