Pistachio-stuffed Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Appetizers, Vegetarian | 20 | Servings |
INGREDIENTS
| 20 | Mushrooms | |
| 3 | T | Onions, minced |
| Butter or margarine | ||
| 1/3 | c | Fine dried breadcrumbs |
| 1/4 | c | Chopped pistachios |
| 2 | T | Chopped parsley |
| 1/4 | t | Dried marjoram |
| 1/4 | t | Salt |
INSTRUCTIONS
Preheat broiler. Remove stems from mushrooms and chop finely. Reserve caps. Saute the stems and onion in 1/4 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 12
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 43.4mg
Potassium: 65.2mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: <1g