"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pistachio-Stuffed Mushrooms Recipe

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This recipe for Pistachio-Stuffed Mushrooms, by , is from The McRae Family Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
kristine sixbury
Added: Thursday, March 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
16 Large mushrooms (1 lb)
1/2 small onion, minced
1/4 cup pistachios, coarsely chopped
6 T (3/4 stick) butter
1/3 cup plain bread crumbs
2 T chopped fresh parsley
1/4 tsp salt
1/4 tsp black pepper

Directions:
Directions:
Preheat the oven to 350. Remove mushroom stems and finely chop the stems. In a large skillet, saute' the chopped mushroom stems, onion, and pistachios in the butter over medium heat until the stems and onion are tender. Remove from heat and stir in the remaining ingredients, mix well. Stuff each mushroom cap and place on a large rimmed baking sheet. Bake for 20 to 25 minutes or until the mushrooms are tender.

 

 

 

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