Pistachio-stuffed mushrooms
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | mediums | Mushrooms |
| 3 | tablespoons | Onions, minced |
| Butter or margarine | ||
| ⅓ | cup | Fine dried breadcrumbs |
| ¼ | cup | Chopped pistachios |
| 2 | tablespoons | Chopped parsley |
| ¼ | teaspoon | Dried marjoram |
| ¼ | teaspoon | Salt |
Directions
Preheat broiler. Remove stems from mushrooms and chop finely.
Reserve caps. Saute the stems and onion in ¼ cup butter or margarine until tender. Stir in the bread crumbs, pistachios, parsley, marjoram, and salt, mixing well. Remove from heat. Place the mushroom caps, stem-side up, on a baking sheet. Fill the centers with the stuffing and sprinkle with about 3 tablespoons melted butter. Broil about 6 inches from heat source for 5 minutes or until browned and heated through.
Source: Best Recipes from The Los Angeles Times ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias