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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

1. Remove stems from mushroom caps; finely chop stems.
2. Sauté stems and onion in 1/4 cup butter until tender. Add bread crumbs, pistachios, parsley, marjoram and salt. Mix well.
3. Spoon stuffing into mushroom caps. Place on baking sheet; drizzle with remaining melted butter.
4. 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.