Pistachio-Stuffed Mushrooms
Yield
20 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | medium |
mushrooms
|
|
| 3 | tablespoons |
onions
minced |
|
| ⅓ | cup |
bread crumbs
|
|
| ¼ | cup |
pistachio nuts
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ¼ | teaspoon |
marjoram
dried |
*
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | medium |
mushrooms
|
|
| 45 | ml |
onions
minced |
|
| 79 | ml |
bread crumbs
|
|
| 59 | ml |
pistachio nuts
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1.3 | ml |
marjoram
dried |
*
|
| 1.3 | ml |
salt
|
|
Directions
Preheat broiler.
Remove stems from mushrooms and chop finely.
Reserve caps.
Sauté 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.
