Pistachio-stuffed Mushrooms
"People usually gobble these up when I serve them as appetizers."
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
5
ingredients
- 20 medium fresh mushrooms
- 3 tablespoons minced onions
- 7 tablespoons butter or 7 tablespoons margarine
- 1⁄3 cup dry breadcrumbs or 1/3 cup fresh breadcrumb
- 1⁄2 cup pistachios, finely chopped (about 1/4 cup after chopping)
- 2 tablespoons chopped fresh parsley (optional)
- 1 clove garlic, minced
directions
- Preheat oven to 350.
- Remove stems from mushroom caps; finely chop stems.
- In a skillet saute stems and the onion in 4 tablespoons butter until tender.
- Add garlic and cook for additional two minutes.
- Add all remaining ingredients except the remaining butter and mix well.
- Spoon stuffing into mushroom caps.
- Place on an ungreased baking sheet.
- Melt the remaining 3 tablespoons butter and drizzle over mushrooms.
- Bake for 5-10 minutes or until hot.
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