| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Appetizers, Vegetarian |
20 |
Servings |
INGREDIENTS
| 20 |
md |
Mushrooms |
| 3 |
tb |
Onions, minced |
|
|
Butter or margarine |
| 1/3 |
c |
Fine dried breadcrumbs |
| 1/4 |
c |
Chopped pistachios |
| 2 |
tb |
Chopped parsley |
| 1/4 |
ts |
Dried marjoram |
| 1/4 |
ts |
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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