Looking for that special hors d'oeuvre
to serve at your next gathering? Try this delicious take on an
old standby.
Stuffed Mushrooms
with Pistachios
- 20 medium mushroom caps
3 tablespoons minced onion
1/2 cup butter or margarine - divided use
1/3 cup dry bread crumbs
1/4 cup natural California pistachios, chopped
2 tablespoons chopped fresh parsley
1/4 teaspoon marjoram, crushed
1/4 teaspoon salt
- 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°F (175°C), 5
minutes or until hot.
Makes 20 appetizers.
Tip: California Pistachio Stuffed Mushrooms
can be broiled instead of baked. Broil 6-inches from heat for
5 minutes until browned and thoroughly heated.
Recipe and photograph provided courtesy
of the California Pistachio Commission.
