|
|||
| 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 | Chopped, natural California pistachios | ||
| 2 tablespoons | Chopped parsley | ||
| 1/4 teaspoon | Marjoram, crushed | ||
| 1/4 teaspoon | Salt | ||
| Directions | |||
|
Remove stems from mushroom caps; finely chop stems. Sauté stems and onion in 1/4 cup butter until tender.
Add bread crumbs, California pistachios, parsley, marjoram and salt. Mix well. Spoon stuffing into mushroom
caps. Place on baking sheet; drizzle with remaining melted butter. Bake at 350 degree F., 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. |
|||
