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

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