Yurosek Farms Pistachio-Stuffed Mushrooms
- 20 Medium mushrooms
- 3 tablespoons Minced Onion
- 1/2 cup Butter or margarine, divided
- 1/3 cup Dry bread crumbs
- 1/4 cup Shelled, roasted/salted Yurosek Farms Pistachios, finely chopped
- 2 tablespoons Chopped Parsley
- 1/4 teaspoon Marjoram, crushed
- 1/4 teaspoon Salt
Remove stems from mushroom caps; finely chop stems. Sauté stems and onion in ¼ cup butter until tender. Add bread crumbs, Yurosek Farms pistachios, parsley, marjoram and salt. Mix well. Spoon stuffing into mushroom caps. Place on banking sheet drizzle with remaining melted butter. Bake at 350 degrees F., 5 minutes of until hot. Makes 20 appetizers, 2 mushrooms per serving.
Note: Yurosek Farms Pistachio-Stuffed Mushrooms can be broiled instead of baked. Broil 6 inches from heat for 5 minutes until browned and thoroughly heated.
To quickly chop shelled Yurosek Farms Pistachios, use a food processor on low speed for 15-20 seconds.
Mushrooms are very absorbent and should not be soaked in water. Clean them just before use by wiping off with a damp towel or running them under water and drying them off immediately.