Cucumber Boats

Name: Cucumber Boats
Total time: 37 min
Yield: 4 servings
Cuisine: Other
Ingredients: 2 each cucumbers (very straight); 2 each oz. mushrooms chopped finely; 1 each tomato, chopped finely; 2 each spring onions (scallions), chopped finely; 1 clove garlic, crushed or chopped very finely; 1/4 cup plain yogurt; 3 each oz. Gruyere (or other mild) cheese, grated

Cucumber Boats prepared as a finished dish

Total: 37 min
Yield: 4 servings
Difficulty: Intermediate
Cuisine: Other
Protein: Vegetarian

Ingredients

Servings

Original recipe

2 each cucumbers (very straight)
2 each oz. mushrooms chopped finely
1 each tomato, chopped finely
2 each spring onions (scallions), chopped finely
1 clove garlic, crushed or chopped very finely
1/4 cup plain yogurt
3 each oz. Gruyere (or other mild) cheese, grated

Shopping list for 4

Instructions

1
Quarter the cucumbers but do not peel.
2
Scoop out the seeds to make hollows.
3
Discard the seeds.
4
Simmer cucumber quarters for 7-8 minutes until slightly tender.
5
Drain upside down on kitchen paper and cool.
6
Refrigerate until ready to fill.
7
Mix all other ingredients except cheese.
8
Refrigerate for 30 minutes.
9
Then fill the 'boats' with the mixture.
10
Cover tops of 'boats' with grated cheese and place under very hot grill/broiler until cheese is melted and bubbling slightly.
11
Serve immediately as an appetizer with hot crusty French bread.

Ingredients

Servings

Original recipe

2 each cucumbers (very straight)
2 each oz. mushrooms chopped finely
1 each tomato, chopped finely
2 each spring onions (scallions), chopped finely
1 clove garlic, crushed or chopped very finely
1/4 cup plain yogurt
3 each oz. Gruyere (or other mild) cheese, grated

Shopping list for 4

Instructions

1
Quarter the cucumbers but do not peel.
2
Scoop out the seeds to make hollows.
3
Discard the seeds.
4
Simmer cucumber quarters for 7-8 minutes until slightly tender.
5
Drain upside down on kitchen paper and cool.
6
Refrigerate until ready to fill.
7
Mix all other ingredients except cheese.
8
Refrigerate for 30 minutes.
9
Then fill the 'boats' with the mixture.
10
Cover tops of 'boats' with grated cheese and place under very hot grill/broiler until cheese is melted and bubbling slightly.
11
Serve immediately as an appetizer with hot crusty French bread.