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California Grown Gourmet Pistachios

Stuffed Mushrooms With Pistachio Nut Butter

1/2 cup butter or margarine, divided
20 medium mushroom caps
3 tablespoons minced onion
1/3 cup dry bread crumbs
1/4 cup Fiddyment Farms Pistachio Butter
2 tablespoons chopped parsley
1/4 teaspoon marjoram, crushed
1/4 teaspoon salt

Melt butter in a skillet. Remove 1/4 cup and reserve.

Remove stems from mushroom caps; finely chop stems. Add with onion to butter in skillet and sauté until tender. Add bread crumbs, pistachio butter, parsley, marjoram and salt; mix well. Spoon stuffing into mushroom caps. Place on baking sheet. Drizzle with remaining melted butter. Bake at 350 degrees F for 5 minutes or until hot.

Tip: Stuffed Mushrooms can be broiled instead of baked. Broil 6 inches from heat for 5 minutes until browned and thoroughly heated. Makes 20 appetizers