How to Cook Stuffed Cucumbers

3 thick cucumbers

1 tablespoon salt

4 tablespoons butter

½ cup onion, minced

½ pound fresh mushrooms, finely chopped

Juice of 1 lemon

2 teaspoons tomato paste

Salt and pepper to taste

½ cup parsley, minced

2 tablespoons bread crumbs

½ pint small fresh shucked oysters

3 tablespoons sharp cheese, grated

Greens for garnish

Peel, cut in half and seed the cucumbers. Scoop out well to give room for the filling. In a large saucepan half filled with water, add salt and bring to a boil. Add the cucumbers and blanch for five minutes. Remove from the water and drain.

In a skillet, sauté the onions in butter until golden. Add mushrooms, lemon juice, tomato paste, salt and pepper. Cook until the liquid is evaporated. Remove from the heat. Add the parsley and bread crumbs. Blend well.

Fill the cavities of the cucumbers. Place a row of oysters on top of each filled cucumber. Sprinkle with the grated cheese. Broil until the cheese is melted.

Cut each cucumber half into four chunks so you have twenty four bite size pieces. Place on a tray with garnish of greens.