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Baked Guavas Stuffed With Mushrooms & Olives

Contributed by: Chris WebAdmin. of

From The Yemenite Cookbook by Zion Levi and Hani Agabria


  • 6 guavas
  • 1 tablespoon oil
  • 1 cup mushrooms; chopped
  • 1 tablespoon onion; chopped
  • 1/2 cup green olives; chopped
  • 2 tablespoon parsley; chopped
  • 4 teaspoon chopped fresh dill weed or 1 teaspoon dried dill
  • 1/2 teaspoon each salt and pepper
  • 1 tablespoon sesame seeds


To prepare the guavas for stuffing, cut a thin slice from the top of the guava. With a melon ball scoop or small spoon, remove the seeds and set the guavas aside.

Heat the oil in a skillet. Add mushrooms, onion, green olives, herbs, salt and pepper; saute until vegetables are soft. Remove the mixture from the flame; cool. Stuff the guavas, filling them to the top.

Place stuffed guavas in a baking dish just large enough to hold them and sprinkle sesame seeds over the guava tops. Bake at 325 F. for 1 hour, or until the fruit is tender.

Serve hot.

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