Stuffed Mushrooms with Pistachio
Ingredients:
20 medium mushroom caps
3 tablespoons minced onion
1/2 cup butter or margarine, divided
1/3 cup dry bread crumbs
1/4 cup natural California pistachios, chopped
2 tablespoons chopped parsley
1/4 teaspoon marjoram, crushed
1/4 teaspoon salt
Instructions:
Remove stems from mushroom caps; finely chop stems. Sauté stems and onion in 1/4 cup butter until tender. Add bread crumbs, pistachios, parsley, marjoram and salt. Mix well. Spoon stuffing into mushroom caps. Place on baking sheet; drizzle with remaining melted butter. Bake at 350 degrees F., 5 minutes or until hot.
Tip: California Pistachio Stuffed Mushrooms can be broiled instead of baked. Broil 6 inches from heat for 5 minutes until browned and thoroughly heated.
Makes 20 appetizers.
Ingredients:
20 medium mushroom caps
3 tablespoons minced onion
1/2 cup butter or margarine, divided
1/3 cup dry bread crumbs
1/4 cup natural California pistachios, chopped
2 tablespoons chopped parsley
1/4 teaspoon marjoram, crushed
1/4 teaspoon salt
Instructions:
Remove stems from mushroom caps; finely chop stems. Sauté stems and onion in 1/4 cup butter until tender. Add bread crumbs, pistachios, parsley, marjoram and salt. Mix well. Spoon stuffing into mushroom caps. Place on baking sheet; drizzle with remaining melted butter. Bake at 350 degrees F., 5 minutes or until hot.
Tip: California Pistachio Stuffed Mushrooms can be broiled instead of baked. Broil 6 inches from heat for 5 minutes until browned and thoroughly heated.
Makes 20 appetizers.
Reprinted with permission by the California Pistachio Commission
