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Nut Recipes |
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Pistachio stuffed mushrooms
20 medium mushroom caps 3 T minced onion ¼ cup vegetable broth 1/3 cup dry bread crumbs ¼ cup Flanigan Farms Pistachios, chopped 2 T chopped parsley ¼ t marjoram, crushed ¼ t salt 2 T butter or margarine, melted
Remove stems from mushroom caps; finely chop stems. Sauté stems and onion in vegetable broth until tender. Add bread crumbs, pistachios, parsley marjoram and salt. Mix well. Spoon stuffing into mushroom caps. Place on baking sheet and drizzle with melted butter or margarine. Bake at 350ºF for 5 minutes or until hot. |
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Recipe uses PISTACHIOS |
